Access for people with disabilities | Accomodation | Children's Menu | Private Parking | Valet parking
Style
Elegant | Exceptional setting | Romantic
Budget(€)
Indicative price per person (excl. drinks)
39 to 95
Gault&Millau's review2026
The location is superb, a vast contemporary paving stone set on a hill overlooking the sea and the seven islands. The atmosphere is elegant, the welcome cordial with well-trained, polite and smiling young people. Chef Steve Carda shows a sincere attachment to Brittany and its riches, developing tastes in ways that are sometimes a little over the top, flirting with fashion while keeping the region in mind. The Bréhat oyster, cucumber tagliatelle, trout roe and vodka mousse offers simple freshness and the oyster is excellent, while the scallop carpaccio, marinated in Aomori oil, cider mousse and trout roe, again shows a very fine product, the langoustine is crispy, enhanced by a gribiche sauce with West Indian chili and pig's ear, again expressing a certain power, but better balanced and very interesting in taste. The monkfish tail, confit in semi-salted butter, parsnip mousseline with hazelnut flakes and ribot milk emulsion, is more conventional, but does full justice to the fish, before the meringue, very crisp, buckwheat ganache, cider gel and Plougastel strawberry. In the cellar, there's enough to accompany the meal, in a varied and unsurprising way, with a limited offer by the glass (a slightly sulfited Muscadet at €10).
Steve Carda Chef
