Just a stone’s throw from the Talensac Market, Gwaien (the Breton name for Audierne, the town in southern Finistère where the chef hails from) opened in the summer of 2019 with the announcement of a cuisine of ingredients from the land and sea as well as some daring and unusual associations. The friendly prices, the kind service and the warmth of the place guarantee a good time. With such promising beginnings, it’s a safe bet that the trio that runs this place will continue to flourish as the days go on.
Razor clams / Carmine endive / tangerine / hazelnut
Line-caught pollack / fennel / langoustine
Chocolate / Helianthus strumosus