Inspirations

56000 VANNES

13.5/20
Chef's Restaurant

5 PHOTOS

Chef Alexandre Juton

Cooking French | Gastronomic

Price Indicative price per person (excl. drinks)

40€ à 75€

Gault&Millau's review

13.5/20

Chef's Restaurant Alexandre and Élise Juton have made a remarkable entry on the Vannes gourmet scene. Their good humor and talent are a joy to behold. In the picturesque Saint Patern district, in this narrow, festive street where the 3 fountains have long since ceased to be the only source of refreshment, they have renovated a pretty little two-storey house from top to bottom. It's brand new and clean, but by no means impersonal. You already feel at home here. The character of the place has been preserved. It's a harmony of light wood, exposed stone, white beams and ceiling, and brick too. Attractive tables without tablecloths, elegant bluish chairs, a few bunches of dried flowers here and there, and a small bookcase set into a wall all contribute to the aesthetics of the place. The sea is Alexandre's main source of inspiration. His dishes are meticulously thought-through, the combinations meticulously arranged, sometimes a little convoluted without detracting from the pleasure. Take, for example, the gourmet raviole, filled with a mild cheese from the unmissable Kerouzine, which oscillates between sea and land, between clam and crayfish, also supported by a particularly well-worked onion compote. To follow, the Saint-Pierre (matured for 2 or 3 days) is superb. Fennel - in a variety of textures and preparations - is a perfect accompaniment. As for the delicious lentils, served on the side, they are caressed with a froth of Nantes butter. Clementine, buckwheat, ribot milk and honey then enter the scene for the ultimate gourmet sequence. Gentle service and a carefully prepared wine list: Alsace from Valentin Zusslin or Domaine Engel. Burgundy wines from Dominique Cornin; domaine des Caprices or Balansa in Languedoc; Beaujolais from Jean-Paul and Charly Thévenet and Jean-Claude Lapalu... From €28.