Karantez

56100 LORIENT

13/20
Chef's Restaurant

Chef Jonathan Reine

Cooking French | Local | Traditional

Services Children's menu | For people with disabilities

Price Indicative price per person (excl. drinks)

25€

Gault&Millau's review

13/20

Chef's Restaurant Four years after his return home, it's time for Jonathan Reine to undertake the renovation of his restaurant, located on a rather residential street leading to the marina. Trained by the best - Olivier Bellin in particular - he never compromises on product quality. His cuisine is sincere and authentic. Classic too, which is not a dirty word. His menu featuring scallops is a fine illustration of this. In carpaccio, the scallops are caressed by a tangy Isigny cream, though perhaps a little too present. Fish-and-chips-style, they are perfectly paired with a light mayonnaise, while leeks and nori add freshness. Finally, the "Rossini" version hits the spot. An unctuous purée with hints of truffles provides the ideal link between golden walnuts and a fine escalope of warm foie gras. For dessert, it's time for chocolate, fruit (passion and mango), caramel and pecans to come together for the ultimate gourmet moment. The quality of the amuse-bouche, bread and butter is also to be commended. Adorable service, but could do with a little more oral accompaniment to the presentation of the dishes. As for the cellar, it's wise, but not uninteresting: André Perret's st joseph; JB Senat's minervois; beaujolais from F. Trichard or J. Sunier; lirac Clos du Mont-Oliver... Wide range of prices.