They talk about us

Our guests
talk about us...

Everyone is delighted, and I guess the younger ones will keep a good memory of their stay at the Val de Brangon, particularly of the breakfasts, the swimming pool and the family atmosphere in your house.

We thank you for your welcoming, your kindness, we had a wonderful time. Everything was perfect. The room, the delicious breakfast, and the wonderful place.

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Guest house "Le Val de Brangon"

A unique location at the heart of the Gulf of Morbihan

You will love like us this Guest House Le Val de Brangon arranged in a longhouse from 1824, typical of the Morbihan region established in a small valley in the Gulf of Morbihan. A 400m2 building, 37m long with ochre stones, offers its sides to the sunset. The used materials are genuine, natural, imperfect to make a difference and to travel through time with indifference.

The location is unique and confidential : surrounded with 5 hectares of hazel trees, delimited by centenarian oak trees. The setting is elegant, relaxing, laid out with attention. The breakfast, served in the dining room or on the sunny patio will be the occasion to share and to exchange with the hosts and the other guests. An enclosed garden, lounges and benchs all over the garden, and, inside, beautiful relaxation spaces and a tremendous fireplace. Relaxation and comfort are the priority of your hosts, Nathalie and Patrick.

HISTORY OF BADEN :

The name "Baden" remains unexplained but appears to have its origins in a family that most likely disappeared in the 14th century. It is certainly very old as the territory has been inhabited for millennia.

The Neolithic period left significant traces. Dolmens still stand in Toulvern, Le Rohello and Lanester.

Other megalithic vestiges have been identified in Le Couëdic and Toulvern.

The Roman era is marked by a Roman road coming from Vannes, passing by Pomper and heading to Locmariaquer.

The territory was occupied by Britons since the beginning of the 6th century, imposing their culture to this very day. Almost all the villages names are Briton, for example: Kergonano, Kerplous, Guern, Trévas. The Cardelan, Lohac and Bas Bois mansions, as well as the Kergonano and Toulvern castles, recall lordships from the 15th, 16th and 17th centuries.

Baden nowadays : Baden is a vast rural district of 2,353 hectares and includes four islands in its territory (Reno, Grand Vezy, Petit Vezy, Sept Iles). The southern tip was administratively detached in 1924 to give rise to the Larmor-Baden village. With a population of 4,357 inhabitants as of the last census, the demographics reveal steady and significant growth. The existence of numerous villages gives Baden an important space dispersion.


 

BADEN'S NATURAL LANDSCAPE :

The Gulf of Moribhan gateway brings a temperate climate, mild in winter and pleasant in summer, suitable for a variety of vegetation such as pine sea, oak, chestnut, cypress, mimosa and African palm.

On the waters of the Gulf, birdwatchers can observe a variety of classic and migratory birds, nesting or sedentary, such as geese, pintail, shelduck, green collar duck, plover, teal, curlew, plover, coot,cormorant, heron and ibis.


 

SOME IDEAS DURING YOUR TRIP :

Discover surfboard and kite spots on the coast of Penthièvre with Patrick, host and occasional ocean rider (rental of the equipment in Carnac).

Surf with Mathieu on the wild coast of Quiberon.

Explore, with Yvan, the oyster farming environment and the maritime fauna on the Gulf of Morbihan and along the river Auray, aboard a flat-bottomed barge equipped with an electric motor for greater silence for oyster tastings.

With Nicolas, authentic and passionate sailor, board on an old rig in the Gulf of Morbihan or on a sailboat towards Belle-Île and taste Britton specialties contemplating the sunset.

With Philip, professional fishing guide, fish aboard the Doris in the Gulf of Morbihan from Port Blanc and the Ile aux Moines (Nathalie can help you cook your fish back home).

With Jean-Pierre sail for the islands of Morbihan (Houat, Hoedic and Belle-Île) from La Trinité sur Mer on a catamaran.

Another possible activity awaits at the Baden golf courses (18 holes), just next door to the house near the Morbihan.

If you see Joy, do not forget to ask for her Nantais cake recipe, and why not cook it with her too?

For any internet connection problem ask Vadim.

Not to mention all the other activities your passionate hosts will help you discover in Southern Brittany. Their personal guide is available in each room of the Val de Brangon and you will find numerous guides, books, maps published in English and French in the flea corner of the house. Violin, cello and harp concertos are conducted several evenings by the pool in the garden (piano in process of acquisition).

Cooking classes on request will be led by a star chef from Morbihan. One of the scheduled themes: « How to cook lobster in 3 lessons » (dates will be announced).

We are at your disposal from early morning till late evening to answer all your questions and listen to your valued suggestions. We wish you a very pleasant stay with us at Val de Brangon! (Brangon means chief’s hill in Celtic and Val describes the nature of the land).




 

FRENCH SEASIDE STYLE BY JOURNALIST SÉBASTIEN SIRAUDEAU : A LONG, QUIET VOYAGE

Partir au hasard. Travel by chance : the phrase invites visitors to explore Le Val de Brangon.

Nathalie and Patrick guesthouse-online, and in real life. The house is a vast, traditional longère, some 120feet from end to end, nestling between the seaway and lush countryside of the Gulf of Morbihan, in southeastern Brittany.

Built in 1824 on the estate of the château de Kergonano, between the Auray River and the town of Larmor Baden, the former farmhouse was big enough to provide a home for the Hubiers' extensive collections (the couple are dedicated antiquers and travelers) Treasures caught in their net over the years include chunks of ironwork, a ship's porthole, a cargo-ship funnel, wooden doors from india, a propeller, a model plane, stylish furniture, and a host of everyday objects.

Scrubbed up, recycled, and put to new uses-pratical or purely decorative-everything has found its proper place in the generously proportioned, rambling house that stands waiting to be explored, like a detour on a well-trodden trail of antique shops, skiiping from one delightful, unepected find to the next.

Complementing the longère's original stone chimney and walls, the owners have added a touch of bold industrial chic, with untreated metal fittings and distressed wood-as seen here in the kitchen, by the design workshop De Bouche à Oreille.

Upstairs, the bedrooms lead off a long passageway under the eaves, each named in honor of Nathalie and Patrick's passion for their home region, and faraway places alike. Unsurprisingly perhaps, the couple collects vintage captain' trunks-ready to set sail !

The longère's walls are clad in rusted rusted corrugated iron, coated in traditonal red plaster, or stripped back to their original, centuries-old granite. The result is a simple, authentic look mixing rustic , industrial, and sea-port influences.

In the entrance, a cargo-schip's funnel stands like a sculpture against the bare stone wall, in striking counterpoint to the lush, green landscape to the rear of the house, overlooking a twelve-acre walnut orchard, beyond wich lie the tranquil waters of the Gulf of Morbihan.




 

"BRITTANY'S BEST RESTAURANTS", BY RACHEL KHOO

In a country that usually gets by with just a croissant or tartine and a black coffee, Brittany is an exception. Here they serve the finest breakfasts I have seen in France. Among the best are the homemade delights dished up at the regions' chambres d'hotes.

At Malik, outside Dinan, breakfast is served on a pretty veranda, warm from the kitchen, the classic prune studded "cake" Far Breton, made from a batter similar to a crepe, and of course fresh orange juice, St Malo yoghurt with homemade compote, and warm homemade breads and jams.

At Le Val de Brangon Nathalie Hubier relishes her role of hostess, plying guests with her homemade goodies, my favourite of which was her strawberry yoghurt, which inspired a recipe in my new book. She also knows a thing or two about Kouign Amman's (Brittany's famous butter cake) and insisted on ordering a local favourite for me to try out.