In a peaceful countryside setting, this classic address, established for over thirty years, is a no-fear rendezvous, where people come to rediscover the great classics of French culinary art - with a nice Breton twist -, interpreted with unquestionable savoir-faire. These include rondine de lapereau, the chef's warm oysters, pan-fried sole with lemon hazelnut butter, Breton blue lobster and tournedos of Aubrac beef fillet with Roquefort sauce. Classic desserts. Suitable cellar.