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Estelle Méheust and Jérôme Berdelou, partners both in life and in the kitchen, cook up extraordinary gourmet dishes in their restaurant Bairoz with its emerald green and scraped stone features. This talented pair complement one another – she’s in charge on the savoury side, he’s in charge of sweets, and they alternate front of house – delivering high-calibre sequences of dishes representing great value for money. The presentation and seasonings are exquisite, and the sourcing superb. Short, local wine list, and home-made bread.
Green asparagus from Anjou, voile of Breton tomme cheese, with mushrooms and puffed buckwheat, and vin jaune sauce
Freshly caught fish, sucrine lettuce and Brussels sprouts, pink onion purée, and smoked bacon foam
Honey from Bastien Guignard with tangy sorbet, candied citron and moist lemon soufflé sponge