Backed by his sister Anne-Charlotte in the dining room, Mathieu Pérou took over from his father as head of this family restaurant and skilfully enchants the products of his terroir (fish from the Erdre, seaweed from the Croisic, wild plants) through a gastronomic cuisine of great finesse. The array of high-flying gourmet creations — all extremely refined and elegantly presented — as well as the delicate and attentive service leads us to believe that the famous red guide will not be long in rewarding this fine address.
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
