Since 2001, David Garrec, a pure Breton with a solid background (Pierre Gagnaire, Les Crayères, l’Atlantide), has been delighting big tables of families, regulars and well-informed tourists amid a bright fifties decor. Close to the Talensac Market, he prepares a well-executed cuisine with classic accents and a focus on exceptional products from the Atlantic’s ports (langoustines, turbot, wild sea bass). Also of note are the great wines and Muscadets that make up the wine list.
Plate of roasted, buttered langoustine tails
Turbot steak contisé à la truffe, jus de viande
Iced re berry soufflé, served with a vaporeux de fruits