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The restaurant is named for Mélanie Rouat, a celebrated Breton chef from a century ago whose great-great-grandson now runs the kitchen. It's a bright, contemporary dining room on a village square in Riec-sur-Belon, with a courtyard patio that fills fast when the weather cooperates. The cooking leans into local seafood and Breton ingredients, prepared with the kind of precision you'd expect from a team with serious fine-dining résumés behind them.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Lobster in cream
“The pair painstakingly sources top-quality ingredients, which they craft into succulent dishes: hot and cold clams, creamy parsley and dulse; ‘Mélanie’ lobster in cream; a new twist on oatmeal flan.”
Michelin Guide
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