Le Saint-Placide

Rating: 16
Author: Gault&Millau

35400 SAINT-MALO

16/20
Remarkable Restaurant

BOOK

11 PHOTOS

Chef: Luc Mobihan
Cooking: French | Gastronomic | Seafood | Signature cuisine | Traditional
Services: Private Parking
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

75 to 170

Gault&Millau's review 2026

You don't have to be on the ramparts or strolling along the Sillon to be intoxicated by iodine. It's in this peaceful residential area that the city's most gourmet sea air blows. With absolute regularity, acute precision and a never-failing sense of taste, Luc Mobihan offers a perfect example of marine cuisine. It begins with a delicate, fleshy oyster, magnified by an old sherry granita. The fish then follow at the rhythm of the tide: mackerel in all its simplicity (or almost), red mullet stuffed with spider meat in a clear fish broth flavored with dense, subtle paprika. The vegetal dimension is illustrated by sorrel, basil and arugula. As for the beautiful monkfish, it is adorned with a fine Viennese spinach and sorrel sauce. Peas, green beans and wild asparagus are the perfect accompaniment. A light beurre blanc with a hint of lemon rounds off this no-nonsense composition, which is clear, clean and devilishly effective. Before indulging in the sweet pleasures (in fact, very little sweetness!), a clever variation on celery ensures a smooth transition. Beautiful strawberries, cream, almonds and arugula sorbet come together for a totally fresh finale. Isabelle Mobihan is, as usual, attentive to the smooth running of the service, especially the wine. A cellar composed with passion: sancerre from Pinard or Vincent Delaporte; moulin-à-vent from Steeve Charvet; bourgueil from Pierre and Rodolphe Gauthier; pouilly fumé from domaine Pabiot; meursault-perrières from Michel Bouzereau; alsace from Albert Boxler; corse from domaine Vaccelli..