This former Morbihan station will welcome a new restaurant concept

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For several months, the works are going well in the old buildings of the Auray station (Morbihan). The place should soon host a restauranta bar and a bicycle repair shop. At the head of the project, Marie-Gabrielle Jaouen, manager of the Les Voiles restaurant in Plouharnel.

Key dates of the project

The project in the old station is not new. Marie-Gabrielle Jaouen wins the call for tenders December 2021.

While the manager of the Les Voiles restaurant in Plouharnel was due to obtain the keys in November 2022, the works are behind schedule and are larger than expected.

In 2024, the old buildings of Auray station are suffering a big facade renovation to rediscover their former youth. The place should open its doors in mars 2025.

What is planned?

Inside, the public will discover a space of approximately 200 m² around a restaurant, bar and cafe. And bike workshop of around fifty square meters will also be adjacent to the restaurant:

The idea of ​​the bicycle workshop is a request from the SNCF which wanted to emphasize soft mobility. But it has a resonance with coffee. We work in partnership with the Café qui Fume in Auray and we want a café, cycling atmosphere and to bring together the cycling community here.

A terrace of around a hundred square meters should also see the light of day. In total, it is almost 160 seats what will the place matter.

In the corner of the bar and café, a ephemeral space will be designed to provide a showcase for artists, craftsmen and brands. The principle being to bring the place to life as the future manager explains.

Open 7 days a week

Open from 7:30 a.m. to 9:30 p.m., concept was born from a observation in the station area:

In winter, when you want lunch after 2 p.m., there’s nothing.

THE cuisines will therefore be open continuously from 12 p.m. to allow everyone to have lunch at the time they want, seven days a week.

A broth type restaurant

Here the kitchen will be traditionalFrench and low price in the mind of a bouillon.

We are at a train station. The service must be fast. The products will be simple, the cuisine 100% homemade and served at any time. We use this privileged location, in a neighborhood where few restaurant options exist.

As the project manager explains, the cuisine will be made from fresh producesimple and quick to work. As at Bouillon Chartier or Bouillon Pigalle, the menu will be standardized. Here the starters, main courses and desserts will be fixed except from time to time and depending on arrivals small adjustments will be made.

The advantage of a broth is that people know what they are going to get in terms of dishes and prices.

And bouillon in which we will find the essential mimosa eggs, leek vinaigrettes or even the famous beef bourguignon or blanquette de veau, emblem of our traditional gastronomy.

Starters and desserts whose prices may vary from 2.50 euros to 5 euros. The dishes will be between 9 and 15 euros.

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