In these premises with a long history, including gastronomic history, the remarkable setting, calm and hushed, is conducive to a calm and attentive meal. The former flagship of the Savry group, now owned by Akena Hotels, has been given a new lease of life. The cuisine emphasizes the quality of the produce and the precision of the cooking, with dishes such as Saint-Brieuc scallops with fermented mushrooms, pollack with razor clams and fermented pepper, and venison with butternut squash and clementine. The menu harmoniously alternates sea and land dishes, before concluding with a dessert of pear, vanilla and almond, light and delicious, with a crunchy note. The service accompanies the meal with attention and regularity, ensuring the right sequence of dishes and the comfort of guests. The wines, taken from a coherent and varied wine list, are suggested and explained orally by a sommelier, with a view to accompanying the menu.
Chef
