The story
Rolland is a bistronomy restaurant in Saint-Quay-Portrieux, housed in a restored mill at 12 chemin du Moulin-Rolland in Plourhan, France. Michelin awarded it a Bib Gourmand in 2026 for good quality cooking at good value.
Pierre Bonnefont leads the kitchen, and his brother Emmanuel grows the vegetables on the same site. Emmanuel has cultivated the land on living soil since 2021, and the farm was certified organic from its first year. The menu contains no meat. It relies on fish, shellfish and shellfish from the coast nearby, alongside a deliberately short list of produce.
Le Fooding, which has also listed Rolland in 2026, described a lunch built on the garden's produce. Zucchini came two ways, roasted and as tempura, with sautéed shiitake and a mint espuma. Mackerel from the Saint-Quay fish market was served with fennel compote and a tomato-rich jus. Dessert was rhubarb sorbet beside a toasted almond emulsion and a soft madeleine.
Recognition
Ambience
Details
History
good quality, good value cooking
The Bonnefont brothers (Emmanuel in the vegetable patch and Pierre, ex-Mare aux Oiseaux, in the kitchen) left Paris behind to remodel an abandoned mill in the village of Plourhan, deep in the Côtes-d’Armor countryside, but a mere five minutes from the Saint-Quay-Portrieux harbor. The result? Welcome to Rolland, a bistro with uninterrupted views of the fields and the open kitchen, which is heavily focused on seafood and (organic) vegetables grown on site. The day we went for lunch, there was toum (Lebanese garlic cream) to be spread on focaccia or homemade bread for the amuse-bouche; zucchini from the vegetable patch masterfully prepared two ways (roasted and as tempura), paired with sautéed shiitake mushrooms, plus a mint espuma for dipping and a haddock cream; very fresh mackerel fillets from the Saint-Quay fish market, electrified by a fennel compote and a tomato-rich jus; before an incredible rhubarb sorbet tucked up against a toasted almond emulsion with grilled almonds and a very pillowy madeleine for dessert. // Adrien Bir
Location