Restaurant
Mathieu Kergourlay, Château de Boisgelin
Pléhédel · Côtes-d’Armor
At the Château de Boisgelin, Marine and Mathieu Kergourlay have created a gastronomic restaurant as attentive to the beauty of the place as to generous cooking. In the heart of a vast green estate, the chef creates menus that are entirely gluten-free and lactose-free, without giving up indulgence or land and sea pairings.
- Suggested time
- 2 to 3 hours
- Type of place
- Generous contemporary gastronomy, menus entirely gluten-free and lactose-free
- Atmosphere
- A renovated château, a round bar in the tower, a bright dining room, a park and the estate’s golf course
- Getting there
- Domaine de Boisgelin, 22290 Pléhédel
Who this place suits
- With family
- 7/10
- As a couple
- 8/10
- With friends
- 9/10
- Solo
- 6/10
- With a dog
- 6/10
- Reduced mobility
- 9/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
At the Château de Boisgelin, Marine and Mathieu Kergourlay have created a gastronomic restaurant as attentive to the beauty of the place as to generous cooking. In the heart of a vast green estate, the chef creates menus that are entirely gluten-free and lactose-free, without giving up indulgence or land and sea pairings. Boisgelin is not a village restaurant: you drive into the Pléhédel estate and its large park. The château’s lines, the trees, the golf course and the salons make for a very different arrival from a town restaurant. Carefully restored from 2018, the place has an elegant feel without stiffness. Allow a few minutes before service to enjoy the setting. The house’s personality comes from the duo of Mathieu Kergourlay in the kitchen and Marine Kergourlay, who designed the interiors. Old portraits, contemporary pieces and rooms with different moods make a coherent journey, and the bar in the tower offers a moment of transition before the meal. A rare feature: the menu and set menus are cooked entirely without gluten or lactose. This is not restrictive cooking, but careful work on cooking, sauces and quality ingredients. For people with coeliac disease or a severe allergy, discuss cross-contamination procedures with the team. Past menus have paired coastal monkfish, Paimpol white beans, slow-cooked meat or seasonal vegetables with miso, chorizo, fig or Breton saffron.
What you will see
- Chef: Mathieu Kergourlay, with Marine Kergourlay for the château’s interiors.
- The restaurant is at the Domaine de Boisgelin in Pléhédel, in a château restored from 2018.
- Menus cooked entirely without gluten or lactose.
- A round bar in the tower for a drink before dinner.
- Land and sea pairings with contemporary seasonings.
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
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- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- With coeliac disease or a severe allergy, discuss cross-contamination with the team when booking.
- Arrive a little early to enjoy the park and the tower bar.
Frequently asked questions
Why choose Mathieu Kergourlay, Château de Boisgelin?
At the Château de Boisgelin, Marine and Mathieu Kergourlay have created a gastronomic restaurant as attentive to the beauty of the place as to generous cooking. In the heart of a vast green estate, the chef creates menus that are entirely gluten-free and lactose-free, without giving up indulgence or land and sea pairings.
Which town is the restaurant in?
Pléhédel, Côtes-d’Armor, at the Domaine de Boisgelin.
What kind of cuisine is served?
Generous contemporary gastronomy, menus entirely gluten-free and lactose-free.
What is the atmosphere like?
A renovated château, a round bar in the tower, a bright dining room, a park and the estate’s golf course.
Who is the chef?
Mathieu Kergourlay, with Marine Kergourlay behind the château’s interior design.
Stay in Pléhédel
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