Ripailles

29200 BREST

13.5/20
Chef's Restaurant

Chef Clémence Specht Et Florian Gat

Cooking French

Services To take away

Gault&Millau's review

13.5/20

Chef's Restaurant At nightfall, seen from the outside, the mist that caresses the front of this cheerful table in the Saint-Louis district barely hints at the promising silhouette of bottles on a prominent shelf. Once through the door, Florian's welcome immediately confirms the warmth of the place. With one foot in the dining room and the other in the kitchen, where most of Clémence's work is done, he truly tells the story of the day's dishes from table to table. It's a real moment of pleasure, so precise and so alive is the word! It's hard not to succumb to the latest "return from the hunt" in the form of marcassin fillets marinated in red wine, cooked at low temperature and cut into small cubes. They are highlighted with a short jus and served with shallot confit and Jerusalem artichoke risotto. The whole is "sweetened" with an airy potato and truffle emulsion. A delightful dish that combines character and finesse. Next, a nod to Alsatian chef Émile Jung and one of his legendary recipes: Père Woelfflé-style pike-perch. Here, it's line whiting, swaddled in a leaf of green cabbage, invigorated by a little sauerkraut, a generous beurre nantais with fish roe and a seaweed condiment. As for the "chocolate, caramel and peanut" tartlet, it's a simple but highly satisfying final treat. And let's not forget the interesting wine cellar, which does not seek to be exhaustive, but rather reflects the true choices of wine-lovers, oscillating between well-established estates and newcomers. Wines from the Nantes region from domaine Günther-Chéreau; muscadet from Lucas Salmon; anjou from domaine Pithon-Paillé; savennières from Loïc Mahé; saint-nicolas de Bourgueil from domaine Mortier; savoie from domaine Giachino; wine from Vendée from domaine Michon; arbois from Jérôme Arnoux...

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