GETAWAYS • Brittany
Just north of Cancale, famous chef Olivier Roellinger and his family converted three imposing granite farmhouses into six minimalist kleds (Breton for 'shelter from the wind'). Each room at La Ferme du Vent is outfitted with raw wood, thick linen, whitewashed walls, and sweeping windows framing the Mont-Saint-Michel bay. There’s no TV, no Wi-Fi, only the crackle of the fire and the rhythm of the tides.
Mornings begin with a wicker basket left quietly at the door, filled with sourdough bread, raw butter, eggs, warm brioche, juice from the orchard, and rillettes from the bay. It’s best enjoyed on the terrace in a robe, watching the tides shift. At the heart of the property, the Celtic Baths await: a sequence of warm pools, sauna, and hammam, tucked inside the main longhouse.
A short stroll through the Celtic garden leads to Le Coquillage, Hugo Roellinger’s restaurant. His menu, entirely free of meat, dances between garden and sea: hay-smoked oysters, razor clams with seaweed butter, lobster with buckwheat cream and black lemon. A story told through umami, iodine, and spice, anchored by a deep respect for the ocean.
To extend the Roellinger experience, head into Cancale. Visit the Maison du Voyageur, home to Mathilde Roellinger’s spice shop and aromatic lab. Have lunch at the wood-clad Bistrot de Cancale, run by Hugo and Marine, perched on the Port-Mer beach. And finish the day at Grain de Vanille with millefeuille and spiced hot chocolate in the winter, or fruit sorbet in the waning days of summer under the fig trees. –Victoire Loup
→ La Ferme du Vent (Cancale) • Le Buot, 35260 • fall wknd from €390 per night • Book.