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Between Carnac and Quiberon, this modern edifice, deep in the Brittany countryside, is a foodie’s paradise! Chef Charles Moreau has knocked around a bit from China to the Belgian kitchens of Sang Hoon Degeimbre (including the 2-star Air du Temps). Brittany whiskey, buckwheat, artichokes, oysters, gwell and Guéméné andouille, the food ticks all the boxes of traditional Brittany fare. The result is spot on, well-crafted and above all balanced, without forgetting the odd, inspired creative note (such as the dessert of black olives, strawberries and burrata). Concise (mainly organic and biodynamic) wine list and a black and white minimalist interior.