They say that life is like a pack of cards and it’s how you play the hand you’re dealt that makes all the difference. Well, the founders of Maison Tirel-Guérin **** certainly played their cards right. While the clubs in their deck refer to the region’s tumultuous history, this establishment survived the era of wartime hardship and destruction, prospering with each new epoch.
The sophisticated décor and luxurious rooms, which combine traditional class with modern comforts, all form part of the hotel’s deep-rooted philosophy to make guests feel like kings and queens in this home away from home. The heart, therefore, is found in the family-orientated welcoming warmth of Maison Tirel-Guérin ****. And, this dedication to hospitality and service has been perfected over the years, with tricks of the trade being handed down through the generations, ever since 1936.
The diamond in the hotel’s deck is, undoubtedly, its upscale gourmet restaurant — a real reflection of the region and of the finest French cuisine. And, thanks to a profound passion for culinary expertise, the sublime seafood and exquisite dishes served there certainly come up trumps.
Moreover, Maison Tirel-Guérin **** has a couple of other aces up its sleeve yet to come! Be sure to treat yourself with the spa and wellness centre, hot tub, and heated indoor pool, which boasts views of the charming courtyard garden — representing the suit of spades and offering a petal-scented sanctuary for guests!
And so, just like a deck of cards, Maison Tirel-Guérin **** holds all four suits, offering all you could ever wish for.
* Please find below an example of the Tasting Menu. Chef Olivier Valade prepares a 7-course dinner with fresh produce from the market (drinks excluded – the menu is subject to change according to the produce available):
Carabineros Gambas Tartare
Radish Mousse and chick pea biscuit
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Pan-fried duck liver foie gras
Roasted pear, black smoked cardamom
Crispy kale cabbage, miso sauce
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Slow cooked brill with colonnata bacon
Sweet green pea juice with peppermint oil drops
Fresh salad of broad beans and green peas with a smokey espuma
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Pigeon filet with a raspberry and cocoa crust
Confit pigeon leg, guanaja chocolate sauce
White icicle radish and matcha tea
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Regional mature cheese trolley
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All around a nectarine
Iced white Breton beer and soft curry bouillon
Verbena from our garden
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Pecan nutes "square"
Buttermilk jam
Little iced bergamot marshmellow