We must pay tribute to Nicolas Carro for successfully rising to the challenge of succeeding Patrick Jeffroy at what was, for so long, his home overlooking the sea. Today, it’s a different style and a different generation, and we should celebrate this successful transition. The young chef also embraces the sea’s bounty wholeheartedly, but in his own way—with his own cultural background, diverse influences, and a masterful understanding of seasonings. The approach is refined, and the menus are well-crafted: Carantec “petit violet” stuffed with butterfly-cut sardines, lamb from the Monts d’Arrée with Roscoff seaweed, barbajuans, textured spinach with a robust consommé, Carantec rhubarb with a meringue-style texture—all part of a beautiful four-course menu priced at €86. An eco-responsible approach takes precedence, with a focus on farm-fresh products and ethically certified labels.
