La Butte

29260 PLOUIDER
16/20
 Remarkable Restaurant
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© Nomades Studio
© Nomades Studio
© Nomades Studio
8 PHOTOS
Chef
Nicolas Conraux
Cooking
French | Gastronomic | Healthy cooking | Local | Modern | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Private Parking
Style
Elegant | Exceptional setting | Romantic | With family
Budget (€)
Indicative price per person (excl. drinks)
98 to 180

Gault&Millau's review 2026

Fusion cuisine? Not at all! Definitely fusion cuisine! A fusion between one man, Nicolas Conraux, and this North Finisterian coast, this Goulven Bay, from which he draws his daily inspiration and whose resources he makes the most of. In the vast, comfortable dining room, where every detail has been carefully thought out, the panoramic view immerses you in a landscape of flowers, grasses, beehives and, in the distance, sand, sea and sky. The discovery of the cuisine begins with a series of astonishing, almost playful taste flashes, such as this composition, which offers a stunning visual and olfactory rendering of the very special maritime space known as foreshore. Last season's tomato, picked when fully ripe and preserved in a jar of seawater, is served with a basil gazpacho. The next wave of dishes builds to a crescendo, with lobster "simply" combined with potato in the form of surprising spaghetti and nasturti flowers. It's a beautiful highlight. The same precision of execution and pertinence of association with the flame-licked brill fillet, carried by a full-bodied bone broth with notes of white miso and embellished with brill bottarga, gently counterbalanced by a gwell cappuccino to be enjoyed in alternation. The excellent beef from the neighboring farm, lightly marinated and quickly barbecued, is adorned with a garden mustard butter. As for the exquisite little potato confit in beef fat, we wish we could have succumbed to it two or three times! As for the dessert, it offers a different take on the emblematic Far Breton, here in the form of a soufflé with a nutty buttery taste. A real success. It would be a shame not to mention the quality of the many butters on offer, as well as the excellence of the bread baked by the in-house bakery. As for the wine list, enthusiastically commented on by Guillaume Verger (our best sommelier of Brittany 2024), it gives pride of place to the most virtuous winemakers. Solène Conraux's gentle, efficient service is that of a fine establishment.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 12 Rue de la Mer
29260 Plouider
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Opening hours

OPENING HOURS

  • MON
  • TUE
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  • THUR
  • FRI
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People
  • Nicolas Conraux
    Nicolas Conraux Chef
    Nicolas Conraux Nicolas Conraux Chef
  • Guillaume Verger
    Guillaume Verger Head sommelier
    Guillaume Verger Guillaume Verger Head sommelier