Kermer

56370 SARZEAU
11/20
 Gourmet Restaurant
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Chef
Patrick Dagorne
Cooking
French | Local | Seafood
Services
Terrace
Style
Bistro/Brasserie

Gault&Millau's review

11/20
Gourmet Restaurant Here's a delightful address that has no pretensions other than to serve well-thought-out bistro-style dishes prepared with a certain savoir-faire. This downtown stone house, a little austere from the outside, hides a dining room that warmly blends the old and the new. Patrick Dagorne's cuisine is simple, appetizing and to the point, like this leek tartlet with andouille sausage and mustard mesclun. The same applies to a veal tataki with a virgin sauce, arugula condiment and crispy potatoes. If the "mirliton" cookie lacks a little softness, the citrus fruits that accompany it-including a mandarin sorbet-provide freshness and lightness. Friendly, relaxed service and a small, perfectly adapted wine list at reasonable prices: cheverny from Simon Tessier and Marie Drancourt, menetou-salon from Chavet, saumur from Arnaud Lambert, chassagne-montrachet from domaine André Moingeon et fils..
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Address 5 Rue Saint-Vincent
56370 Sarzeau
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    Patrick Dagorne Chef
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    Arnaud Domette Chef
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