A glance at the large slate listing all the Breton-style dishes likely to attract tourists shows what was at stake for this second table du Domaine: to create a simple, friendly canteen with a popular atmosphere. The young diners have been fitted out with a grandfather's cap, a polka-dot bow tie and crossed suspenders over a white shirt and black pants, no doubt to evoke the image of the traditional bistro: a decent country terrine, with a fresh, well-seasoned salad; a plancha pollack, squid ink linguine, shellfish and Breton curry, a little average; a caramelized vanilla millefeuille, the most professional of the meal, despite the zigzags of caramel on top.
Chef
