Fine Dining
Fine Dining🐟"Bouillabaisse made with pork, giving it a 'meatier', saltier taste"
🏭"The last place you would expect to serve lobster" — tucked in a business estate
🧀Save room for the cheese cart
A Breton chef turns an industrial park address into a destination with his pork-laced Tours-style bouillabaisse: red mullet, scorpion fish, and andouillette swimming in a meatier, saltier broth than the Marseille classic.
Breton chef specialties
Tours-style bouillabaisse
Hidden gem location
Refined French cuisine
Google
(988)
4.6
Fine DiningFine Dining🐟"Bouillabaisse made with pork, giving it a 'meatier', saltier taste"
🏭"The last place you would expect to serve lobster" — tucked in a business estate
🧀Save room for the cheese cart
A Breton chef turns an industrial park address into a destination with his pork-laced Tours-style bouillabaisse: red mullet, scorpion fish, and andouillette swimming in a meatier, saltier broth than the Marseille classic.
Breton chef specialties
Tours-style bouillabaisse
Hidden gem location
Refined French cuisine
Google
(988)
4.6