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In his “retro-bourgeois” hideaway (riveted leather, cloth-bedecked tables, chandeliers and mirrors), David Garrec, a Breton chef with a remarkable career, rolls out a menu that is strong on fish – but not only. Food-lovers can enjoy perfectly prepared traditional cuisine with precise cooking in delicious jus, all in a hushed atmosphere. Uncompromising sourcing, primarily from the nearby Talensac market, and an admirable wine cellar, where renowned châteaux and vintage muscadets rub shoulders.
Shelled spider crab with guacamole
Pan-fried filet of John Dory with olive oil and vegetables
Puffed rice with caramel, lemon cream, thyme-lemon sorbet