After more than thirty years in the restaurant business, notably in Parisian palaces with Alléno and Vardon, chef Benjamin Bonnichon has taken over this attractive restaurant not far from Perros-Guirec. Together with his partner Adélie Lechifflart, they demonstrate their well-honed savoir-faire in both reception and cuisine. The contemporary dining room is wisely decorated to showcase a predominantly seafood platter: red tuna tataki, red cabbage macerated in black sesame and Asian caramel; fillet of sea bream, roasted leeks in nori leaf, asparagus cream and homemade pesto; veal medallion, mushroom bavarois and pan-fried seasonal mushrooms; or chocolate and pistachio marquise, meringue slivers and salted butter caramel.
Benjamin Bonnichon Chef
