BISTROT DE COURTOISVILLE
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Bistro offering nice dishes made with fresh, local and seasonal products
Chief Emanuel Labbé settled in May 2018, after a beautiful journey in various houses! Originally from Mont Saint-Michel, he passed through the kitchens of Jacques Thorel and the Auberge de l'Ill, among others, before serving as an officer in Brittany, notably in Querrien in Cancale, and at Henri's Table on the Sillon malouin. He dreamed of having his own place, it's done with his Bistrot de Courtoisville. In the kitchen, mainly fresh, local and seasonal products, which inspire him to create beautiful dishes. In addition to its daily formula, offered for lunch and dinner, the chef offers 5 starters, 5 main courses and 5 slate desserts. His great pleasure: "cooking fish, because it is a magnificent product, demanding, complex, and requires a lot of precision". In season, he treats us with beautiful scallops, as he did during our visit last November. It is no coincidence that hotels in Saint-Malo gladly recommend their guests to taste its cuisine.
L'autre cliente et moi même avions pourtant dit bonjour en entrant !!!
Quel accueil ...
Ambiance bistrot, service assez jeune et inexpérimenté, mais cuisine excéllente