In Geneston, the brand new version of Le Pélican (entirely revamped) is heaven to those in the know, who come in droves to savour the chef’s meticulously prepared recipes. In particular, the scallops and langoustines flambéed in Armagnac, baby vegetables and langoustine bisque, or the confit rolled breast of lamb au gratin, Ratte potato chips, fennel, jus réduit… all incredible, and accompanied by a commendable wine list boasting many Muscadets and bottles from the Loire Valley. Friendly service.
Foie gras au torchon, cacao, orange/fig/ginger chutney, honey tuile biscuit
Veal sweetbreads, caramelized in rosemary
The 3 C’s: coffee/tonka crème brulée, caramel/milk chocolate whipped cream and blackcurrant coulis on Breton shortbread
