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Behind his all-blue shop front, Jérémy Guivarch humbly rows his own boat, with brilliant success. This chef and advocate of ethical fishing, from Audierne, cooks seafood with passion and eco-mindedness, which means sustainable fishing methods, seasonal cuisine, a minimum size of fish, and the promotion of little-known species. Gwaien’s locavore dishes are a highly original blend of produce from the land and sea. Short supply chain, immaculate presentation and a warm welcome.
Mullet gravlax, radish and red onion
Line-caught pollack from Audierne, turnip and cotriade fish stew
Cauliflower, nori and buckwheat