Castelbrac Hotel & Spa in Dinard | Hotels in Brittany

Castelbrac's Christmas spirit: Takeaway dishes

To celebrate the end of the year, Chef Julien Hennote and Pastry Chef Clara Boissay, surrounded by their teams, sign a festive takeaway menu:

Foie gras, foie gras marbré, scallops, blue lobster ravioli, red tuna ventrèche, Yule log...

Exceptional products, carefully selected and prepared with Castelbrac know-how.

Orders: until December 20

Collection: December 23, between 2pm and 6pm

Set a table and that's it.

Enjoy a unique Tea Time at Castelbrac

From April 6, 2025, come and discover our new Tea Time, a gourmet rendez-vous not to be missed. This exclusive offer, which subtly blends British heritage and Breton gastronomic traditions, will be available every day in the Salon Charcot from 3pm to 6pm.šCrafted by Clara Boissay, our Pastry Chef, and Julien Hennote, chef of the Michelin-starred Castelbrac, this formula invites you to savor a refined selection of three savory and five sweet dishes, as well as hot beverages. You can also enjoy a glass of Champagne with your snack, at an additional cost.nThe Tea Time will be available by reservation only, for an exclusive experience in an exceptional setting.

The 35th edition of the Dinard British and Irish Film Festival will be held from October 2 to 6, 2024: an unmissable event for film buffs!
The program and the president of the Jury were revealed by Dominique Green, Artistic Director of the Festival, in the presence of Arnaud Salmon, Mayor of Dinard, Vincent Rémy, deputy for culture, and Martine Guénégant, deputy for communications.
It’s Madame Arielle Dombasle! Model, singer, muse, actress, filmmaker and director, Arielle Dombasle has worked with numerous directors: Eric Rohmer, Raoul Ruiz, Werner Schroeter, Alain Robbe-Grillet and John Malkovich. A figure in auteur cinema and the underground, his albums, pop, rock and lyrical, have been crowned with three gold records and a double platinum record.

\"Mathurin Méheut, contemplating and cooking the sea with Julien Hennote\"

We are very proud to present this beautiful cookbook "Mathurin Méheut, Contempler et cuisiner la mer avec Julien Hennote" published by Editions Ouest France, on sale in bookshops and at Castelbrac.\n "The book you have in your hands was imagined from the world and values of Mathurin Méheut, as told by Gilles Baratte. Chef Julien Hennote and culinary designer Virginie Bregeon have created recipes inspired by them, using seafood that respects the rhythm of the seasons and the reproduction periods of the fish. So let yourself be guided, and travel between a Méheut drawing and a dish full of iodized flavors... Wherever you are, wherever you live, you'll feel the "SOUL OF BRITAIN"\nExtract from Carole Gaessler, journalist.

MICHELIN recognizes Castelbrac as one of the finest hotels in France and worldwide!

The distinction of the famous guide, its "nec plus ultra", is based on 5 criteria that make a remarkable experience: the destination, the heritage, the atmosphere and decoration, the hospitality and the original, authentic and memorable quality of the stay offered.\nAll in all, Castelbrac was awarded 2 keys, the mark of an exceptional stay! Only two were awarded 2 keys.\nWhat Sophie Bannier, Castelbrac's manager, has to say about it:\nCastelbrac is a beacon of warmth and kindness, and I am its guardian. Here, together, we weave a vision that celebrates the very essence of our brand: Soul Haven. I'm proud of this distinction. I dedicate it to my team, who welcome our guests with open hearts every day. It's an immense joy and an accolade that I also share with the owners of the premises. They were the first to have this vision, in 2015, by transforming an extraordinary site, steeped in history, into a sumptuous 5-star hotel.\nComplete MICHELIN ranking figures:\n127 establishments in France distinguished by 1 key\n38 establishments in France distinguished by 2 keys\n24 establishments in France distinguished by 3 keys.

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Pourquoi Pas star confirmed, Castelbrac shines!

We are pleased to share with you the news that Pourquoi Pas has been awarded its star in the MICHELIN Guide 2023. We would like to congratulate Chef Julien Hennote and his team.

"I am sincerely delighted with the confidence that has been placed in us. Many of us are working hard to achieve this. I would like to thank everyone, especially our guests. For them, we have at heart to maintain the brightness of our star".

- The Chef, Julien Hennote.

Congratulations also to Sophie Bannier, our Director, for her vision, since her arrival, to offer an exceptional gastronomic signature to the restaurant Pourquoi Pas.

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French TV3 : "You are amazing"

Our Chef Julien Hennote was one of the guests of the France3 program "Vous êtes formidable" last Monday at 10:30 am. After a season dedicated to the great Breton men and women, this year the show highlighted the great towns of our territory and through them, those who make them live.

The show was dedicated to Dinard. Julien Hennote was accompanied by Martine Guénégant, deputy for communication and outreach of the city of Dinard, Alice Cléon, architect-engineer, author of the book "Villas de Dinard" and Stéphane Mordelles, producer of chouchen and wine merchant.