Restaurant in Port-Louis, France
One Michelin star, very hard to book.
Avel Vor holds a 2024 Michelin star in the small fortified port of Port-Louis, Brittany, with a kitchen built on local seafood, Guémené andouille, buckwheat, and fermented milk — adjusted with restrained Mediterranean accents. At €€€, it's one of the stronger value cases in the French one-star tier. Service windows are narrow and tables are hard to get; book several weeks out.
The assumption about Avel Vor is that it's a casual seafood stop in a quiet coastal town. Correct that assumption before you go. This is a one-Michelin-star restaurant (awarded 2024) running a tight service window — lunch sittings of roughly one hour, dinner from 7:30 PM , in Port-Louis, a fortified town on the southern coast of Brittany. If you've eaten here once and assumed it was a convenient local find, the right framing is: this is a destination restaurant that happens to be in a small town, not the other way around.
The name translates from Breton as "sea breeze," and the kitchen run by Camille Lacome and Agathe Richou is built around that directness: Breton ingredients, treated precisely, with Mediterranean accents used as seasoning rather than distraction. The Michelin inspector description puts it plainly , flawlessly fresh seafood, buckwheat, Guémené andouille, gwell (a Breton fermented milk), and tomato water, olive oil, and thyme threading through the plate where appropriate. That balance is the point. This isn't a restaurant chasing novelty. It's one that has decided its region produces excellent ingredients and has committed to making them as good as they can be.
For a returning visitor, the key question is whether the sourcing philosophy translates into menu variety across visits. The short lunch service (12 PM to 1 PM, Wednesday through Sunday) and evening service (7:30 PM to 9 PM) suggest a kitchen working with what is in season and available locally , which means the menu will shift, and a second visit is unlikely to feel like a repeat of the first. The Guémené andouille alone is worth paying attention to: it's a smoked chitterling sausage from inland Brittany with protected geographical status, and its appearance on a modern tasting menu is a signal of genuine regional commitment rather than decorative localism.
Visually, the setting is a spacious modern room , the Michelin notes describe it as such , which means the experience is clean and contemporary rather than rustic or atmospheric in the candle-and-stone-wall sense. If you're returning, you already know what you're walking into: a room that keeps the focus on the plate. That's the right call for cooking that relies on ingredient quality rather than theatre.
At €€€ pricing, Avel Vor sits one tier below the €€€€ restaurants that make up France's most-decorated dining category. For context: Mirazur in Menton runs at €€€€ with three Michelin stars and a full tasting menu format; Flocons de Sel in Megève similarly commands top-tier pricing in an alpine setting. Avel Vor's one-star recognition at €€€ puts it in a different value position: you are getting Michelin-verified cooking at a price point that isn't asking you to commit to a three-hour, multi-course marathon before you've decided whether the kitchen warrants that investment.
The sourcing argument for the price is direct. Guémené andouille, gwell, and local Breton seafood are not budget ingredients when sourced correctly , they're specialty products that require supplier relationships and seasonal discipline. A kitchen that has earned a Michelin star working with these materials in a coastal Breton town is not cutting corners on what goes into the dish. The €€€ price reflects that without reaching into the territory where you're also paying for a grand dining room, a sommelier team, and a hotel postcode.
For comparison within the broader French one-star tier, see also Auberge du Vieux Puits in Fontjoncouse and AM par Alexandre Mazzia in Marseille , both are regionally committed kitchens where the sourcing story is central to understanding what you're paying for. Avel Vor fits that group.
Getting a table at Avel Vor is genuinely difficult. A one-star restaurant with a one-hour lunch service and a 90-minute dinner window, closed Monday and Tuesday, does not have excess capacity. Book as far in advance as the reservation system allows , several weeks out is the minimum assumption for a Friday or Saturday sitting. Sunday lunch (the only weekend service) books up fast and is the most sought-after slot for visitors combining a meal with a day trip along the Breton coast.
Reservations: Book well in advance; this is a hard-to-get table given the narrow service windows and one-star demand. Hours: Wednesday to Saturday lunch 12 PM–1 PM, dinner 7:30 PM–9 PM; Sunday lunch only 12 PM–1 PM; closed Monday and Tuesday. Budget: €€€ , expect a meaningful spend without reaching the €€€€ tier of Paris grand dining. Dress: No formal dress code in the database, but the Michelin star and modern room setting point toward smart casual at minimum. Getting there: Port-Louis is a small fortified town in Morbihan; driving is the practical option. The address is 25 Route de Locmalo.
See the comparison section below for how Avel Vor sits against other notable French addresses. For more dining options in the area, consult our full Port-Louis restaurants guide. Other Pearl-tracked French addresses worth knowing for context: Bras in Laguiole, Assiette Champenoise in Reims, Auberge de l'Ill in Illhaeusern, Troisgros in Ouches, Au Crocodile in Strasbourg, and Paul Bocuse in Collonges-au-Mont-d'Or. If you're planning a broader Brittany or western France trip, our Port-Louis hotels guide, bars guide, wineries guide, and experiences guide cover the rest of the area.
Avel Vor earned its 2024 Michelin star with a 4.5 Google rating across 404 reviews , a signal that the cooking lands consistently, not just on inspector visits. For a returning guest, the practical upside is that you already know the room and the format, which means you can focus on what changed on the menu since your last visit. The narrow service windows are a constraint worth planning around rather than a reason to delay. Book it for a Friday dinner or Sunday lunch and treat the day trip to Port-Louis as part of the value calculation. Few one-star addresses at €€€ in France are easier to justify as a return visit.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Avel Vor | Modern Cuisine | €€€ | Hard |
| Alléno Paris au Pavillon Ledoyen | Creative | €€€€ | Unknown |
| Kei | Contemporary French, Modern Cuisine | €€€€ | Unknown |
| L'Ambroisie | French, Classic Cuisine | €€€€ | Unknown |
| Le Cinq - Four Seasons Hôtel George V | French, Modern Cuisine | €€€€ | Unknown |
| Mirazur | Modern French, Creative | €€€€ | Unknown |
Side-by-side comparison to help you decide where to book.
Port-Louis is a small town, so the direct local alternatives are limited. For Michelin-level modern French cooking in the broader Morbihan or southern Brittany region, look at what's listed in Pearl's full regional guide. If you're flexible on travel distance, the Breton dining scene in Lorient — roughly 10 km away — offers more options across price points. Avel Vor is the only confirmed Michelin-starred address in Port-Louis itself.
No dress code is specified in the venue's data, but a 2024 Michelin-starred restaurant in a modern setting warrants putting in some effort — neat, presentable clothing is the sensible call. This is not a white-tablecloth formality situation; the Breton coastal context and the description of a spacious modern setting suggest a relaxed but considered approach. Avoid beachwear.
Yes, at €€€ pricing with a 2024 Michelin star, Avel Vor sits at a tier where the quality-to-cost ratio is hard to beat in this part of Brittany. The cooking is rooted in genuinely regional produce — fresh seafood, buckwheat, Guémené andouille — with a light Mediterranean touch that stops it feeling predictable. If you're already travelling to the Morbihan coast, this is where the price is justified. If you're making a special trip from Paris solely for this meal, manage expectations: this is a small-town one-star, not a showcase production.
Specific current dishes are not confirmed in available data, so check with the restaurant directly when booking. What is documented is that the kitchen's identity centres on flawlessly fresh Breton seafood, buckwheat, Guémené andouille, and gwell (fermented milk), with olive oil, thyme, and tomato water as recurring Mediterranean counterpoints. Those are the threads worth following when you look at the menu.
The format here is built around Breton ingredients handled with Michelin-level precision by Camille Lacome and Agathe Richou, and a tasting menu is the right way to experience that range. The kitchen's strength is in layering regional produce — fermented milk, gwell, buckwheat — with Mediterranean accents, which a sequential menu shows off better than ordering à la carte. Given the extremely tight service windows (one-hour lunch, 90-minute dinner slots), a tasting format also makes the most of the time you have at the table.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
