This fish restaurant (and more) gets a new lease on life after being adopted by a young couple determined to catch only the best specimens in their nets. This results in excellent dishes like clams al dente and crunchy buckwheat in masala spices, or monkfish steak with cardamom-infused shellfish coulis, all of which come to life with the many local vintages on hand. P.S., Although, for the time being, desserts are the only weak spot, this should be fixed once everything is up to speed.
Abalone “Cocktail”, jus of oyster and hazelnut.
Filet of wild sea bass with buckwheat, jus of Kerbastic saffron.
Gâteau breton with roast pineapple and mango.