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For twenty years, Émeric Banon has been plying picky palates in his 19th century bourgeois manor, with its myriad cozy rooms. With a background in haute cuisine, this chef loves nothing more than preparing impeccable dishes (carefully sourced with superb sauces, and majestically presented) either à la carte or carte blanche. In the dining room, the kind staff will welcome you heartily and offer excellent advice on wines from every region, selected directly from the winegrowers themselves. A little patio appears once the warm weather returns.
Scallops from Erquy / spiced crumble / black rice / liquorice emulsion
Sweetbreads / cider vinegar and honey jus
Warm soufflé made with clementine and imperial mandarin