DAMES

Rating: 13
Author: Gault&Millau

23c Rue de Rennes, 35120 Dol-de-Bretagne, France

13/20
Chef's Restaurant

BOOK

6 PHOTOS

Location: Dol-de-Bretagne
Chef: Marine Hervouet
Cooking: French | Local | Modern

Budget (€)

Indicative price per person (drinks included)

65 to 85

Gault&Millau's review 2026

13/20

Chef's Restaurant

It used to be a truck stop… The trucks have now disappeared from the landscape, but the spirit remains: warmth and friendliness. This stone building with (faux) half-timbering has therefore been completely renovated—not extravagantly, but with good taste (hardwood floors, stone, whitewashed beams, a fireplace…). At the helm: Pascaline Albicini (who trained in the kitchens of Jean-Pierre Vigato and Philippe Etchebest at Le Quatrième Mur) and Marine Hervouet (who began her career in London before working alongside Alain Passard and Bruno Verjus). It is Marine who works in the kitchen, while Pascaline moves from table to table with ease, efficiency, and kindness. The cuisine is lively, highlights local ingredients, and gives plant-based dishes center stage. Superb wild-caught scallops in their purest form, lightly accented by a perfectly balanced quince-and-honey sauce, as well as a crisp, refreshing seaweed mousseline. Next comes an equally delightful pairing of pollock, flouve sabayon, harissa, and melt-in-your-mouth spinach. The high-quality pigeon, delicately barbecued, is served with beets in various textures. The dish is enhanced by a vibrant cooking jus with hints of Noilly Prat. As for the bay leaf soufflé, it pairs beautifully with lemon balm and Jerusalem artichoke ice cream. From the wine cellar: several dozen high-quality selections.