Karantez

Rating: 13
Author: Gault&Millau

56100 LORIENT

13/20
Chef's Restaurant

1 PHOTOS

Chef: Jonathan Reine
Cooking: French | Local | Traditional
Services: Access for people with disabilities | Children's Menu
Style: With family

Budget (€)

Indicative price per person (excl. drinks)

22 to 80

Gault&Millau's review 2026

Bellin, Roth, Frechon... A royal apprenticeship for Jonathan Reine, who trained with these great chefs. Not far from the marina, on the first floor of a hotel (with its own entrance), he can testify to his sound technique. The dining room has benefited from a total renovation, bringing a breath of fresh air. The new decor, very much in the spirit of the times, emphasizes comfort and lightness. The patio has been preserved, as has the skylight, a real asset. Classically inspired, the cuisine relies on renowned suppliers. A fine foie gras escalope paired with an artichoke velouté enhanced with hazelnuts and conté. This is followed by an unctuous, delicate Armoricaine sauce enveloping a fine piece of monkfish. The gnocchi - although well executed - weigh down the dish. Breton-style dessert with cake, apple, caramel and cider sorbet. Adorable service that we'd like to see more involved in serving wine, especially as the menu is not lacking in interest: Thierry Germain's saumur-champigny, Audebert et Fils bourgueil... In burgundy, you can choose Fanny Sabre, Patrick Miolane, domaine Haudelot...