Here, your taste buds are in for a shock with the subtle (sometimes intriguing) pairings, the play of dazzling textures and the high technicality of a young, highly perceptive chef who has traded knives with many a Michelin-starred chef (the Ibarboure brothers in the Basque Country, Thierry Drapeau in Vendée, Wakuda Tetsuya in Australia). Under the watchful eye of his father (also present in the kitchen), he sends you into orbit with his haute couture dishes!
Sea trout confit with Tasmanian pepper-infused goat cheese cream, Breton kombu, daikon pickles and green apple
Breton pork with seaweed, tofu, puffed rind and shiitake broth
“The walk along the banks of the Erdre” with peanut, creamy pistachio and chocolate icing
