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A Piedmontese chef cooking seafood and vegetables on a French Atlantic island, with Japanese detours and Italian instincts, is a sentence that should not work as well as it does. Sillage is a relaxed bistro in pale stone walls with a nautical lean, where the menu follows the season hard, meat appearing only during hunting season and fish doing most of the talking. It holds a Michelin Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Poached hake
“Japanese inspired poached hake flanked by daikon radish, dashi stock and umeboshi (savoury plums).”
Michelin Guide -
Chard roasted in its skin
“A signature dish: chard roasted in its skin, paired with asparagus, fennel, a burnt lemon paste and a beer-flavoured beurre blanc.”
Michelin Guide
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The neighbors closest first
- Marée Haute Do · 79
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