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Tapestries woven from the chef's own dish drawings hang on the walls, which tells you this is a restaurant where someone has thought very hard about the whole picture. It's a modern dining room in central Vannes, warm and precise in equal measure, and the kitchen follows suit. Chef Alexandre Juton works the Breton seasons into carefully composed plates, the kind of cooking that earns its confidence quietly rather than announcing it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cuttlefish ravioli
“Cuttlefish ravioli, Noilly Prat, wild garlic and morels”
Michelin Guide -
Turbot
“turbot, peas and an astonishing koji yoghurt sauce”
Michelin Guide
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The neighbors closest first
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- Agora Eat · 69
- Nomad Eat · 69
- Empreinte Eat · 69
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