Contact & access

For your seminar of less than 20 people

As a freelance cook, Enjoy prepares friendly and tasty dishes for you!

For groups of 10 to 20 people, the Domaine des Hayes offers an intimate menu for company seminars in small numbers.

Enjoy favours small local producers. All dishes are homemade, with only fresh and seasonal products.

All our menus include still water, sparkling water, tea and coffee.

Seasonal menu

Burrata tomatoes with summer truffle
Salmon tartar, olive oil, lime, basil and soy
Salad with seasonal vegetables, quinoa, dried tomatoes, dried apricots, cranberry, walnuts and fresh goat cheese toast

Chicken ballotine stuffed with chorizo, pepper sauce and rice
Salmon in a crust, seasonal vegetables and rice
Lasagne of veal simmered with small vegetables

Lime cheesecake with raspberry coulis
Seasonal fruit crumble with homemade ice cream
Fresh fruit salad

15 people maximum, service included.

Barbecue formula

Artisanal sausage and marinated chicken with lemon and thyme

Provencal tomatoes and jacket potato, fresh cream sauce with chives and green salad

Home made desserts

Want to surprise your employees?

Opt for the beef rib supplement
Camembert on the barbecue
Fish barbecue alternative:
Swordfish or tuna marinated in ginger, garlic, soy

In buffet form, April to October

Mont d'or formula

Mont d'or 200g per person

Assorted cold cuts, Baked potato
Green salad, cooked mushrooms

Home-made desserts

As a buffet, November to March

Festive evening

Board to share charcuterie, cheese, hummus, fruit/vegetables in season

Duck parmentier with hazelnuts and sweet potatoes
Sausage rougail, rice
Red curry chicken, rice
Red curry risotto, prawns

Gourmet coffee or tea
in the form of a dessert bar

Buffet " à la bonne franquette"

Charcuterie board, chiffonnade of country ham, garlic sausage, rillettes, pâté de chair, Wrap trout Breton

Pasta salad, country ham feta, olive
Green lentil salad, red onion, coriander, olive oil

Home-made tabbouleh
Cheese platter
Assortment of mignardises and seasonal fruits

In buffet form

Sourced from

  • All cooked vegetables such as tomatoes, potatoes, sweet potatoes, green salads come from the market gardener du pâtis in Bréal-sous-Montfort.
  • The chicken and pork come from the farm of la feuille d'or in Comblessac.
  • The beef comes from the butcher's shop "au coin du billot" in Chavagne.
  • The goat's cheese comes from the Landes du Canut goat farm in Lassy  

Treat your employees

For an extra charge, we offer several formulas to accompany the different menus, such as aperitif boards to share, a wine list, sparkling wines and aperitifs, local beer, spritz cocktails, signature cocktails, etc.

You can find all these menus in detail by downloading our Turnkey Seminar Brochure below.

Recevoir la brochure

Soirée festive pour un séminaire d'entreprise
traduction-SVP : Soirée festive pour un séminaire d'entreprise ©EH
Menu assis pour un repas d'entreprise à 25 minutes de Rennes
traduction-SVP : Menu assis pour un repas d'entreprise à 25 minutes de Rennes ©EH
Plat Saumon en croûte pour un séminaire en petit comité
traduction-SVP : Repas assis pour un séminaire en petit comité ©EH
Cocktail dans la salle de réception Les Ecuries
Standing cocktail for a seminar in the reception room Les Écuries ©EH
Entrée Tomate burratta à la truffe
Seasonal entry for a green seminar in Ille et Vilaine ©EH
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