LE SAINT-ANTOINE
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Chef Jean Paul André offers a cuisine of instinct, serving local gastronomy. Trained at Ferrandi School, it offers delicious market cuisine. His Saint-Antoine is a little like a Saint-Honoré… to consume without moderation. It only works with fresh products, therefore formulas with slate changes as the market arrives. As a good country hostel, you go in Sunday clothes for a festive meal with a family… or a tourist if you only go to the region! Beware, if there is a world and this often happens, the wait can be very long between the dishes. So do not hurry to taste very good dishes from the entrance to dessert, after making its choice in a map sometimes a bit convoluted with meat and seafood (Baie Saint-Jacques, oysters of Cancale, langoustines of the port of Guilvinec…). One of the restaurant's rooms honours the chef's other passion: the 7 th art. A red, gramophone carpet, dedications of famous personalities, creates a warm atmosphere. The staff were friendly and helpful.
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