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Top 5 in Saint-Malo
Looking for a taste of autumn's first spray, an escape that will help you come to terms with the end of summer... Saint-Malo, a walled city, not yet totally deserted but already free of its overflow of tourists. On one side, the Sillon beach, and for the more courageous, a stroll to Rotheneuf, on the other, the Rance... And in between, some lovely restaurants to (re)discover!
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Sleep well: Grand Hotel des Thermes
A symbol of the town and its seaside tradition, the Grand Hotel des Thermes has been welcoming travelers to Brittany for almost 150 years, to enjoy the benefits of the sea and on-site treatments. Behind the hotel's Belle Époque façade lie some 177 rooms and suites, each with its own timeless charm and refined elegance, most of which open onto the ocean. Dedicated to well-being and rejuvenation, the site features a spa with a heated seawater pool, Aquatonic circuit and whirlpool baths.
https:// www.le-grand-hotel-des-thermes.fr/
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Top table: Le Saint-Placide
Luc Mobihan in the kitchen, a passionate and enthusiastic chef, and Isabelle in the dining room, with the same science and passion for customer service and one of Brittany's finest wine cellars. The Solidor Tower is not far away, but the tourist canteens remain at a safe distance, and the neighborhood is really pleasant, both quiet and unspoiled. Always very pure, with a clear preference for iodine, the cuisine of this chef with a rich and atypical background is an obvious choice for connoisseurs, thanks to his work on both cooking and textures.
15,5/20 3 Toques
http://s t-placide.com
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Table 109: Ar Iniz
This hotel restaurant, at the end of the emblematic Sillon, facing the open sea and overlooking the immense beach, is buoyed by promising winds. And Christian Le Squer, the restaurant's wise advisor. At the helm is a young chef from Saint Malo, Romain Roullier, who sailed from Le Mans to Cannes, including a stop in Geneva, before mooring in the corsair town. The technique is mastered and the dishes mischievous, in a simple and naturally seafaring style. The wine list bears Éric Beaumard's signature: short but interesting.
13/20 2 Toques
https:// ariniz.com/fr/restaurant/
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Most precise table: Méson Chalut
The Prémorvan couple, who moved in two years ago, have made their mark and taken over the former Foucat establishment with elegance and a bourgeois yet contemporary spirit, introducing Vincent's sophisticated dishes. With a wealth of experience in the four corners of France, the chef knows how to choose and work with his produce, giving a powerful regional vision, favoring simple pairings and meticulous attention to detail.
14/20 2 Toques
https:// www.meson-chalut.bzh/
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Le petit plaisir gourmand: Pascal Pochon
One of Saint-Malo's leading chocolatiers, Pascal Pochon creates a reasonable, gourmet marriage of chocolate and spices, with a sense of balance, taste and modernity. His ranges are often reinvented, showing cocoa in a new light: chocolate with jasmine tea, honey and saffron, peppermint, Timut berry or Cuméo pepper. The company also offers many other products on the same theme: bars, pastries and nibbles, confectionery...
https:// www.carre-chocolat.fr/
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