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 delights diners with the products of his terroir (fish from the river Erdre, seaweed from the Le 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 subtle and attentive service led this fine establishment to be rewarded this year by the famous red guide.
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