BOMA

56000 VANNES

12.5/20
Gourmet Restaurant

BOOK

1 PHOTOS

Chef Maxime Brullé

Cooking French | Local

Price Indicative price per person (excl. drinks)

19.5 € to 23 €

Gault&Millau's review

12.5/20

Gourmet Restaurant The previous sign, "Sous-Sol", clearly announced the color! This small establishment in the heart of town is unique in its layout. Apart from a handful of tables on the first floor, everything takes place on the lower level. Claustrophobes beware! The twenty-seat dining room is not only original - exposed stone and concrete - but also warm, reassuring and well-lit (there's even an overhanging window opening onto the outside). No sense of confinement to be feared. Claire Baudais and Maxime Brullé - both under 60 - now run this gourmet refuge. Claire lights up the place, multiplying with ease throughout the service. In the kitchen, Maxime draws his inspiration from the market, as he did that day with beautiful green and white asparagus lightly marked by the flame and coiled in a creamy burrata spiced with trout roe and spring garlic. Crisp-skinned cod is enhanced by a savory, well-balanced Breton curry sauce. Roasted seasonal vegetables and mashed potatoes round off the dish just right. While the dessert is not intended to compete for the world championship, it is simple, fresh and pleasing, combining lemon, strawberry and basil. A superb lunch menu and a minimalist but coherent cellar: pic saint loup from domaine Gilbert et Gaillard, quincy from domaine de la Commanderie - Borgnat, macon-uchizy from Raphaël Sallet, Breton wine from Rhuys vineyard, crozes-hermitage "Papillon" from domaine Robin, hautes-côtes-de-nuits from Patrick Hudelot..

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