The chef draws his inspiration from Brittany, as evidenced in dishes such as cream of Coco de Paimpol bean and mushroom soup. But he is also open to other influences: you may want to opt for his pan-fried foie gras, beetroot broth and smoked eel. Meticulous food, smiling service, a digestible bill and a location just a few blocks from the beach.
- MICHELIN guide inspectors
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