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The name means "iodized," which should tell you where the kitchen's loyalties lie. This creative restaurant in Vannes puts Brittany's coastline at the center of every plate, pairing seafood with unexpected inland instincts: eel lacquered in pomegranate molasses, langoustine with pork fat and a gutsy gravy. The two chefs met in a Paris kitchen and brought something quieter and more personal back to the region. Pared-back plating, bold flavors, no fuss about 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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Gravlax of mullet
“gravlax of mullet, eel lacquered in pomegranate molasses, fermented milk laced in kari gosse, jellied cauliflower or langoustine sautéed in foamy butter and underscored by sea fennel, pork fat and a gutsy gravy”
Michelin Guide -
Eel lacquered in pomegranate molasses
“gravlax of mullet, eel lacquered in pomegranate molasses, fermented milk laced in kari gosse, jellied cauliflower or langoustine sautéed in foamy butter and underscored by sea fennel, pork fat and a gutsy gravy”
Michelin Guide -
Langoustine sautéed in foamy butter
“gravlax of mullet, eel lacquered in pomegranate molasses, fermented milk laced in kari gosse, jellied cauliflower or langoustine sautéed in foamy butter and underscored by sea fennel, pork fat and a gutsy gravy”
Michelin Guide -
Jellied cauliflower
“gravlax of mullet, eel lacquered in pomegranate molasses, fermented milk laced in kari gosse, jellied cauliflower or langoustine sautéed in foamy butter and underscored by sea fennel, pork fat and a gutsy gravy”
Michelin Guide
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