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A former crêperie in a quiet Gulf of Morbihan village, now a wood-fired modern restaurant where a big period fireplace does most of the heavy lifting. The chef, trained at serious houses, turns out barbacoa tacos and langoustine ssam from it, with a lightness of touch that doesn't announce itself. One room looks onto the open kitchen; the other sits in a bright extension. It also runs as a tea room, which somehow makes perfect sense.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Barbacoa tacos
“In the kitchen, Rémi makes full use of the large period fireplace for his wood-fired cooking, including barbacoa tacos, langoustine and confit pork ssam and sheep's cheese bao – all made with meticulously sourced ingredients.”
Michelin Guide -
Langoustine and confit pork ssam
“In the kitchen, Rémi makes full use of the large period fireplace for his wood-fired cooking, including barbacoa tacos, langoustine and confit pork ssam and sheep's cheese bao – all made with meticulously sourced ingredients.”
Michelin Guide -
Sheep's cheese bao
“In the kitchen, Rémi makes full use of the large period fireplace for his wood-fired cooking, including barbacoa tacos, langoustine and confit pork ssam and sheep's cheese bao – all made with meticulously sourced ingredients.”
Michelin Guide
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The neighbors closest first
- Maison Passage Stay · 74
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