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An old transport café on the Saint-Malo to Mont-Saint-Michel road, now a modern restaurant with exposed stone walls and the warmth of someone's kitchen. Two chefs, trained between them by Passard, Robuchon, and Etchebest, are cooking with Breton produce in ways that are quietly ambitious, the kind of cooking where a dessert built around smoked aubergine and sorrel ice cream somehow makes complete sense.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Vegetable agnolotti
“With flambéed tomato compote and a tomato caramel sauce, the vegetable agnolotti impresses with its aromatic depth.”
Michelin Guide
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