La Pomme d'Api

Rating: 17
Author: Gault&Millau

29250 SAINT-POL-DE-LÉON

17/20
Prestige Restaurant

7 PHOTOS

Chef: Jérémie Le Calvez
Cooking: Gastronomic | Local | Signature cuisine
Services: Accomodation | Children's Menu | Cooking lessons | Pets allowed
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

79 to 159

Gault&Millau's review 2026

What are the ingredients that make a restaurant meal unforgettable? Of course, the criteria vary from customer to customer, some preferring the view, the luxury of the décor or the opulence of the wine list, others focusing solely on the content of the plates or the elegance of the service. Only a handful of addresses tick all these boxes, and while Jérémie Le Calvez and Jessica Chelala's Pomme d'Api may not be one of them (the view over the pretty garden is very pleasant, but it certainly doesn't have the exclusive XXL panorama of the Mediterranean), it's impossible to leave their elegant 17th-century house without regret. Is this the ideal restaurant? We're getting close, because Jessica, in the dining room, is an outstanding manager, smiling, elegant and so professional, and because in the kitchen, the former chef of Le Bretagne, in Questembert, has gone one step further in recent months, always working with only the best local produce, langoustines, blue lobster, turbot, octopus from the Ile de Batz, crab from Roscoff, which he presents in an exceptional tasting menu that, for just over 150 euros, will leave you breathless with its generosity and the profound gustatory emotions it brings. Magnificently prepared, meticulously cooked, with remarkable sauces and perfect balance, each dish is worth four toques as much for its precision as for its personality. We'll long remember the blue lobster braised on the barbecue with its crunchy sand carrot ravioli and orange, carrot and ginger sauce, or the marvelous langoustines just seared, married with fresh almonds, chanterelles and white peach. The desserts are of the same high standard, each with its own personality, from the consensual strawberry vanilla pavlova with champagne to the more bracing, Breton-style buckwheat shortbread with Breton whisky chocolate and caramel ice cream, and the cellar, nosy and not too expensive, is discreetly advised by an excellent sommelier.