Duke François II of Brittany, Anne’s father, lived out his last days in Couëron. Paying homage to him, Solenn and Jérôme Evain, both in the kitchen and originating from Morbihan, have themselves earned a legitimate reputation for their traditional, refined and respectful cuisine featuring local producers (pigeon from Marie-Samuelle Cassard in Pornic, poultry from Challans, mackerel from La Turballe). The cosy and warm decor and the owners’ wine list complete the list of attractive features at this charming address.
Twice-cooked pigeon from Pornic, accompanied by a croustillant
Couëron chaud in peppery caramel and dried fruit
Winter cherries in chocolate
