In the Rance valley, along the road that leads from Dinan to Saint-Malo, Ludovic Dirscherl runs this warm Breton house, with its wood and granite interior and its cosy, picturesque atmosphere. The cuisine is local, personal and committed to promoting small-scale producers, who are well represented in this seasonal dish that we love to find every year. Discover roasted green asparagus with Colonnata bacon, creamy egg yolk and cow's tomme, monkfish medallions, simmered broad beans and peas with chorizo, langoustines as a blanquette, crispy lamb shoulder, white asparagus and black garlic jus, a dessert of strawberries, pistachios, Breton shortbread and Andaliman berry cream.
Ludovic Dirscherl Chef
