Restaurant Lesage Golfe du Morbihan
A cuisine that aims to promote healthier, more responsible and more convivial eating, based on new flavours.
Restaurant Lesage in Sarzeau
Breton culinary excellence from Paul Vedrenne
In the heart of Sarzeau, on the Rhuys peninsula, Restaurant Le Sage has established itself as a culinary institution in Morbihan.
In a centuries-old building steeped in history, Chef Paul Vedrenne offers you refined, modern and daring traditional French cuisine, rooted in Brittany's terroir and made with fresh, seasonal local produce.
Opening days :
- Monday - Closed
- Tuesday - Closed for lunch - open for dinner
- Wednesday - Lunch and dinner
- Thursday - Lunch and dinner
- Friday - Lunch and dinner
- Saturday - Lunch and dinner
- Sunday - Closed
Opening times:
- Lunch from 12.15pm to 1.30pm (last order taken)
- Dinner from 7.15pm to 8.45pm (last order taken)
Reservations & enquiries
The art of the local product & in season
... and the subtle marriage of flavours
Visit Restaurant Le Sage, Chef Paul Vedrenne selects fresh, tasty ingredients from local producers and market stalls: fish and seafood from the auctions in the Gulf of Morbihan, matured meats from neighbouring farms, fruit and vegetables from enthusiastic market gardeners.
Each product respects the natural cycles of the seasons, guaranteeing freshness, quality and authenticity. The menu evolves with the year: the Plaisir menu is revisited every month and the Déjeuner menu is renewed every week.
Combining tradition and creativity, delicate textures and daring combinations, each recipe pays tribute to the Gulf of Morbihan and the local art of living. Visit Restaurant Le Sage, A unique tasting experience awaits you in a warm atmosphere of elegance and conviviality.
A warm and authentic setting
Le Restaurant Le Sage stands out not only for the quality of its cuisine, but also for its exceptional setting. The building, with its exposed stonework and warm atmosphere, offers an authentic and elegant setting.
The ambience is hushed, perfect for intimate dinners or special occasions. The discreet, attentive service makes every meal a special occasion.
The team in the dining room is on hand to guide diners in their choice, offering food and wine pairings. The restaurant's cellar is full of treasures from here and from other wine-growing regions of France.
The Chef
Paul Vedrenne
Young, dynamic chef, Paul Vedrenne has acquired solid skills through a number of experiences in the four corners of France.
Originally from Champagne, he began his career at La Belle Étoile restaurant in Niort.
With over ten years' experience under his belt, he has honed his culinary skills in a number of renowned establishments (including the 5-star La Sivolière in Courchevel, the 5-star Relais & Châteaux Les Bergeries de Palombaggia in Porto-Vecchio in Corsica, the L'Étincelle restaurant in Val-d'Isère, and the Bar de la Meule on the Île d'Yeu).
Passionate about local produce, Paul Vedrenne is particularly keen to highlight local producers and culinary traditions.
