A very pleasant patio in sunny weather, two warm and brightly lit rooms behind a pale gold façade made of tufa and limestone, make this the perfect place to taste the subtle notes of steamed pétales de lotte (“petals” of monkfish) on a bed of ebony fettucini in a light lemon sauce, or a Challand pressed duck, cooked with candied oranges, crispy spring roll. Tantalizing wine list with good Loire Valley grape varieties.
Chevauchée de langoustines de St Guénolé on a gratin of asparagus with Champagne sabayon.
Twelve-hour pork, cooked in a cauldron.
Gariguette strawberries with Cointreau sabayon, sorbet of buttermilk.