Le Belouga, L'Agapa Hôtel Spa

22700 PERROS-GUIREC

14/20
Chef's Restaurant

2 PHOTOS

Chef Steve Carda

Cooking French | Gastronomic | Local | Seafood

Services Accomodation | Children's menu | For people with disabilities | Private parking | Valet parking

Price Indicative price per person (excl. drinks)

39€ à 120€

Gault&Millau's review

14/20

Chef's Restaurant May it stay for a while! Chefs tend not to get bogged down in it. So it's Steve Carda's turn to take up the challenge. His background speaks volumes about his potential, having trained with Yannick Alléno and Yoric Tièche, as well as Guy Savoy and Jean-Pierre Vigato... Having arrived directly from Château de la Bégude, he quickly made his mark in this renowned hotel overlooking a magnificent maritime panorama. Comfortable and soberly elegant, the vast dining room offers a breathtaking view of the 7-island archipelago. While dinner is gastronomic, lunch is bistronomic. That's enough to convince you of the talent of Steve Carda, whose cuisine is extremely fresh and delicate, with very precise and intense flavors. Although the lunch dishes may seem "seen and re-seen", their execution attests to a level that transfigures them. For example, the absolutely fresh sea bream tartare, seasoned with a kimchi oil of verbena and sesame seeds and rounded off with a few pistachios. Lobster bisque with citrus and langoustine ravioli is equally intense. Thyme-roasted poultry is "simply" paired with a creamy purée "fed" with fragrant summer truffles. Too often made in a lazy way, iced nougat is given a new lease of life here. Its texture of caramelized dried fruit is well-balanced, and the raspberry coulis with yuzu gives it just the right kick. Service is friendly, relaxed and efficient. As for the wine list, it stands out for its meticulous selection, particularly of organic wines: pouilly-loché by Laurent Cognard, Montlouis by J. Blot, savennières by Patrick Beaudoin, mercurey by Jean Maréchal, alsace by domaine Kientzler...

Plan