It's an experience as raw and lively as ever, celebrating Brittany in all its nuances. Chef Guillaume Pape pays tribute to his region with character and imagination, summoning all its terroirs in masterful harmonies between land and sea. The dishes announce the technique, sublimating the local product, from green asparagus in green shiso tartlet, almond cookie and verjuice hollandaise, to mackerel and leeks in jelly, shallot condiment and buckwheat beurre blanc, smoked scallops, cauliflower and mandarin, hake with white asparagus from La Torche, wild garlic and bacon, a dessert based on oats from the Keranot mill, sorbet, Genoa bread and passion juice. Nice cellar.
Guillaume Pape Chef
