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Maison Ronan Kervarrec
Breton
The floor-to-ceiling windows look out over a garden terrace, which feels right for a two-Michelin-star restaurant this rooted in one place. Ronan Kervarrec cooks Brittany specifically, buckwheat and seaweed and gavotte and chouchen, and his sauces, a nod to his father who worked the sauce station at the George V, are the quiet backbone of the whole thing. Guestrooms mean you can sleep off the tasting menu on the premises.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Gavotte
“The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton.”
Michelin Guide -
Sablé breton
“The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton.”
Michelin Guide
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The neighbors closest first
- Maison Kervarrec Stay · 71
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