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Restaurant in a chic and relaxed marine atmosphere offering bistronomic cuisine.
Here, the cuisine is bistronomic and the marine atmosphere chic and relaxed, against a backdrop of model boats and driftwood objects. After a career in Paris, chef Aurélien Broudic has returned to his homeland to offer a new take on traditional cuisine. Seafood takes pride of place, with dishes such as saint-pierre aux girolles, lobster and abalone, but the menu also gives pride of place to local produce, especially in winter, with grandmotherly dishes such as agneau de 7 heures (7 o'clock lamb). Finish with a Norwegian omelette to delight your palate!
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Résultat: j'y retourne ce soir pour découvrir la carte.
Les avis sont plutôt très bon
J'ai des clients fidèles
Dommage que votre goût n'est pas comme la plupart des gens...
Un menu à 40 € avec du Turbot. Du st pierre ou des st jacques. C'est délirant pour vous !!! Et bien mettez un pied dans une poissonnerie monsieur ????
ET pour les amoureux du Paris Brest je le recommande il est délicieux
Nous y retournerons