LE GRENADIN
Fish and shellfish restaurant in Lorient where the chef works with langoustine and combines sea and land products.
Although grenadian is a piece of veal, Lorient's Grenadin lays more emphasis on fish and crustaceans than meat. Jean-Yves Mallet, the chef, however likes to combine seafood with those from the land. Then certainly, there is a variety on the menus, enough to satisfy lovers of meat particularly lovers of quail who enjoy quail fillets and parsnip purée with shredded cabbage and bacon, its crème brulee and foie gras chips with sweet potato puree. We particularly appreciated its scallops crunchy with flat parsley coulis, Jerusalem artichoke mousseline and lobster tail fricassee, seasonal vegetables in tomato hull, macaroni gratin and tarragon skeleton juice.
Members' reviews on LE GRENADIN
POISSONS TRES RAFFINES
AMBIANCE FEUTREE
PERSONNEL CHARMANT
Service impeccable
Accord mets et vins remarquable