Flavors and craftsmanship
Passionate and creative chef, Mathieu Kergourlay has established himself as a notable figure in Breton gastronomy. Awarded a Michelin star at just 25 years old (2012), he was also named “Young Talent” (Gault & Millau 2016), “Grand de Demain” (Gault & Millau 2018), and received the “Aventure Humaine” trophy at the Côtes-d’Armor Tourism Awards (2019).
His prestigious career has led him to work alongside renowned chefs:
◦ Nicolas Adam (La Vieille Tour*)
◦ Jean Paul Abadie (L’Amphitryon**)
◦ David Etcheverry (Le Saison*)
Leaving behind the Michelin star he earned during his time at the Manoir de Lan Kerellec in Trébeurden, he takes on a new challenge: elevating the cuisine at Château de Boisgelin to a gastronomic level.
The chance of a meeting
In 2018, a chance encounter led Mathieu and his wife Marine to take the helm of Château de Boisgelin in Pléhédel.
« He is a down-to-earth person, deeply connected to the local land and family values, just like us. That’s what drew us to this project. »
Alongside Michael de Boisgelin, the estate’s owner, they share a common vision: to make the château a remarkable destination and dining experience, where simplicity and hospitality come together effortlessly.
Passion and creativity
Mathieu Kergourlay offers cuisine that is both simple and refined, inventive and full of character. His menu, guided by the seasons, highlights the products of the Breton terroir and reflects his passion for authentic and creative flavors.
The team
At Château de Boisgelin, excellence is reflected in every gesture, every service, and every detail. It is built on a passionate and experienced team, guided by trust, respect, and humanity, which give the place its full strength and coherence.
« Alone we go fast, together we go far! »
L'équipe
En images
