At Ty An Heol, our commitment to the Slow Food movement and sustainable dining goes beyond the kitchen. It extends to the fields, orchards, and waters of Brittany, where a dedicated network of local producers works tirelessly to bring the finest ingredients to your plate. Today, we invite you on a journey to meet some of these local heroes who make our farm-to-table philosophy a delicious reality.
The Organic Vegetable Growers: La Ferme du Soleil Levant
Just 15 kilometers from our restaurant, nestled in the rolling hills of Finistère, lies La Ferme du Soleil Levant. Run by the Beaumont family for three generations, this 10-hectare farm is a testament to the power of organic, sustainable agriculture.
Marie and Jean Beaumont, along with their children Élise and Thomas, cultivate a vibrant array of vegetables using traditional methods combined with modern, eco-friendly innovations. Their heirloom tomatoes, crisp lettuces, and aromatic herbs form the backbone of many of our salads and vegetable dishes.
“We believe in working with nature, not against it,” says Marie. “Our methods may require more effort, but the flavor and nutritional value of our produce speak for themselves.”
The Artisanal Cheese Maker: La Chèvrerie des Monts d’Arrée
In the heart of the Monts d’Arrée, a rugged landscape that inspired many Breton legends, Yannick Le Goı̈c tends to his herd of Alpine and Saanen goats. His small-batch cheeses, from fresh chèvre to aged tommes, are a staple on our cheese board and feature in several of our signature dishes.
Yannick’s approach to cheese making is a blend of respect for tradition and a commitment to animal welfare. “Happy goats make the best milk,” he often says. His goats graze freely on the diverse flora of the moors, contributing to the unique flavor profile of his cheeses.
The Sustainable Fisherman: Pêcherie de la Baie
Our fish and seafood come straight from the boats of Pêcherie de la Baie, a small collective of fishermen committed to sustainable fishing practices. Led by the experienced captain Loïc Guéguen, these fishermen use traditional line-catching methods and respect marine ecosystems by adhering to strict quotas.
“The sea has provided for our community for centuries,” Loïc explains. “It’s our responsibility to ensure it can continue to do so for generations to come.”
From succulent cod to delicate sole and the prized Breton lobster, the catch of the day from Pêcherie de la Baie always promises an oceanic delight on your plate.
The Heritage Grain Farmer: Le Moulin de Kergonan
The bread, pasta, and many of the pastries at Ty An Heol owe their exceptional flavor to the flours provided by Le Moulin de Kergonan. This historic mill, operated by the Lechène family, works with a network of local farmers to grow and mill heritage varieties of wheat, rye, and the emblematic Breton buckwheat.
Amélie Lechène, the current miller, takes pride in preserving biodiversity through her work. “Each heritage variety tells a story of our agricultural past,” she says. “By keeping them in cultivation, we’re preserving a living piece of Breton history.”
From Their Hands to Your Plate
These are just a few of the many local producers whose passion and hard work make every meal at Ty An Heol a celebration of Breton terroir. When you dine with us, you’re not just enjoying a meal – you’re supporting a network of local farmers, fishermen, and artisans who are the true heroes of our culinary story.
We invite you to taste the difference that local, sustainably produced ingredients make. In every bite, you’ll find not just nutrition and flavor, but also the rich heritage of Brittany and the promise of a more sustainable future for our food systems.
Want to learn more? Join us for our monthly “Meet the Producer” events, where you can talk directly with our suppliers and even sample their products at the source. Check our events calendar for upcoming dates!
Do you have a favorite local producer in Brittany? We’re always looking to expand our network. Share your recommendations in the comments below, or tell us about your experience with local, sustainable food.
