Sables

53000 LAVAL

12/20
Gourmet Restaurant

Chef Florian Giacalone

Cooking French | Seafood

Services Disabled access

Gault&Millau's review

12/20

Gourmet Restaurant The seagulls of the 16th are in for a treat. Léopold (Imbert, Jean's brother) and Hippolyte (Talaya, ex-Crillon) have joined forces to cast off Mamie, Jean Imbert's former traditional restaurant. With this bistro as casual as a beach bar, they opened wide their window on the ocean: a small counter, a large family-style table on vacation, and a few more intimate units in the back near the lazarette. Then it's Florian (Giacalone) at the helm, sending out tapas that are simple and pleasing in appearance, but well-tuned in taste: clams au gratin with wild garlic, razor clams plancha with sauce vierge, tourteau en rillettes et avocat bouillon végétal (the only thing we found superfluous that evening), delicious white asparagus mayonnaise bulot échalote and, on the main course, good fish and chips (as the lady next door says, "there aren't even any chips, they're French fries!") and the pea and snow pea risotto with scampi that were too small, and therefore a little linty. Between the decor, the atmosphere and the plates that are spinning at full speed, there's plenty to enjoy. The wine cellar is well stocked, without revolution but with pleasure: Pesquié, Ancienne Cure, Pellé, Jacky Blot...