Free-range pig’s trotters, rack of Vendée lamb, La Turballe sea bass, oxtail parmentier and rice pudding are just a few examples of the flamboyant and entirely homemade dishes that make up the menu of the famous and authentic lair of Michael Ravier, an out-of-the-ordinary wine merchant (whose amazing selection includes more than 700 wines) and excellent self-taught chef. His secret: the product! It’s a good thing he’s just across from the Talensac Market, which provides him with a good portion of his marvellous artisanal finds.
Croustillant (“crispy dumpling”) of pig’s trotter with fresh herbs
Rack of Aveyron lamb pasty, rosemary jus, fresh peas with bacon from Sardinia
Traou-mad (Breton dessert) Tahiti vanilla cream, strawberries