After giving the interior a face-lift, as well as having the former chef from Bé2M revise and edit the menu, we happily return to this secret manor, with its terrace opening onto Parc de Procé: a lush, 12-hectare backdrop, filled with a stunning variety of trees. It’s the perfect setting to get your fill of chlorophyll, and feast on beef cheeks stewed in local organic beer, chunky mashed potatoes, glazed vegetables, or grilled salmon, parmesan and wild mushroom risotto, along with a great selection of Muscadets (from the local “Very Good Cave” wine cellar).
Duo of courgettes, oyster mayonnaise, fresh herbs
Confit pork spare ribs, cooked for 12 hours in 12 spices at 76° C, purée of coral lentils
Valrhona chocolate ganache, cardamom-infused custard cream, Breton shortbread
