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Côté Cuisine
Modern French
Shelves of cookery books line the walls of this Michelin-starred fine dining room inside a Carnac hotel, giving it the feel of a chef's personal library rather than a formal restaurant. The kitchen, shaped by training stints at Le Bristol and Taillevent, works Breton seafood through a surprisingly global lens, pairing local shellfish with green curry or nudging a classic bourdaloue tart toward something lighter and seasonal.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Open ravioli with langoustines
“Open ravioli with langoustines and artichokes in barigoule”
Michelin Guide -
Line-caught red mullet
“line-caught red mullet with shellfish and green curry”
Michelin Guide -
Bourdaloue tart
“a delicate bourdaloue tart given a modern twist with strawberries”
Michelin Guide
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