After working at Castel Clara, chef Franck Moisan and his wife Sandrine decided to embark on a new adventure, opening their guesthouse on the Pointe des Poulains. It's a lovely longère with five charming bedrooms, where the couple also offer their own table, by reservation only. Here, the chef showcases his love of local produce, with a handsome €49 menu that changes weekly, featuring successful land-sea dishes: Kerzo leek à la flamme, herbaceous condiments, fried capers and smoked goat's cheese; spider crab in texture, celery, sour apple and curry; chicken supreme stuffed with scallops, iodized potato pressé and marine béarnaise; melting pear, praline financier and light vanilla cream.
Chef
