A family heirloom, this medieval chateau has undergone a painstaking restoration, initially led by my parents, who took it over in 2000, and then continued by me over five years devoted to the exterior. Far from being somewhere static, it is now part of a vibrant dynamic. In addition to the summer tours organised with the Ministry of Culture, there is now a year-round programme: group visits, various events, treasure hunts and parades. The project focuses on immersing visitors in the medieval world.
At the cusp of the Middle Ages and the Renaissance, the chateau combines a 14th-century tower house with a 15th-century residence, in a continuity that softens the transitions. The building stone, sourced from ancient marine deposits, still contains fossils, sometimes shark teeth, a reminder of the former seabed of the Faluns and the site’s unique geological features. The rectangular building, rising over three storeys, is topped by a slate roof with gabled dormers and pepperpot turrets. The pointed archway opens onto spaces structured by eleven fireplaces and a chapel. To the north and west, the formal French-style garden, a listed monument, unfolds its Renaissance-inspired layout, extending into meadows, woods and an orchard over more than five hectares.
The chateau owes its development to Jean Hingan and his father, chamberlain to the Duke of Brittany. This proximity to the courts of Brittany and France is evident in its architecture: a series of interconnected rooms and an integrated oratory reflect a privileged status and use. Having remained in the hands of attentive families, the chateau was never intended for defence. Without a moat, it has retained its residential character and survived the centuries without major alterations. The restoration work, carried out with care, has strengthened the existing structure without modifying its spirit, today revealing a complex faithful to its history, a living testament to six centuries of architectural and social history, a place that has managed to preserve its medieval charm whilst adapting to contemporary needs.
The chateau offers an immersive experience in a preserved medieval setting. The eleven fireplaces shape the life of the place, including the largest in Brittany, situated in the lower hall, where medieval dinners can be held. In winter, the wood fire replaces any central heating and creates a deliberately simple and cosy atmosphere, where guests can settle in front of the flames. In summer, the natural coolness of the building offers a different yet equally unique comfort. A personalised welcome is guaranteed, with the option of culinary experiences around the fire: grilled dishes, slow-cooked meals, and game. The professional kitchen means that receptions of up to 50 guests can be held with a private chef.
In Tréfumel, "La Vieille Auberge" has been serving refined traditional cuisine since 1958. In Plesder, "Les Douceurs d’Or" is renowned for its breads and pastries. In the port of Cancale, the restaurant "La Mer Champlain" celebrates seafood. Nearby, the Château de la Bourbansais estate boasts vast zoological and landscaped grounds; among the most notable in the region.
The estate, which covers 24 hectares, is crossed by a greenway. It features French-style gardens and comprises two separate buildings: the chateau, with a floor surface area of 700 m², and the farmhouse. The entire property is fully available for productions and filming. On-site accommodation capacity is 33 beds.
ref 392519
Themed guided tours can be organised on request.
This property has been added to My favourites
This property has been deleted from My favourites
A link to enter a new password has been sent to you by email.
back
