Fine Dining
Fine Dining👨🍳"the chef actually comes to greet the guests"
🦞Blue lobster is the signature order
🥜Chinese cabbage salad has serious crunch
Chef Gaël Ruscart turns Brittany's catch into playful compositions at this Douarnenez institution. Think blue lobster in coral emulsion, prawns with Béarnaise foam, and Chinese cabbage salads that crunch with peanuts.
Chef-owned institution
Inventive seafood cuisine
Creative flavor combinations
Intimate dining experience
Google
(467)
4.6
Fine DiningFine Dining👨🍳"the chef actually comes to greet the guests"
🦞Blue lobster is the signature order
🥜Chinese cabbage salad has serious crunch
Chef Gaël Ruscart turns Brittany's catch into playful compositions at this Douarnenez institution. Think blue lobster in coral emulsion, prawns with Béarnaise foam, and Chinese cabbage salads that crunch with peanuts.
Chef-owned institution
Inventive seafood cuisine
Creative flavor combinations
Intimate dining experience
Google
(467)
4.6