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An address that honors seafood products cooked according to tradition and with a touch of creativity.
Here, priority is given to seafood products with a few imposed figures like lobster, salmon or haddock. And if possible, cooked according to the traditions of this region, which will not prevent us from tasting the cod Breizh burger, a cod filet on onion fondue, fungi and spinach, white butter with yuzu. As for food, Bebe Ndiaye (trained at the La Croisette restaurant in La Baule) knows how to bring a touch of inventiveness and creativity that gives its full interest to this address. Nice pastry desserts like lemon cheesecake, red fruit coulis, and Paris-Brest des Voiles, mousseline cream with praline.
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