An investment fund was needed to breathe new life into this institution with its breathtaking view over the harbour. The hotel renovation was accompanied by a gastronomic ambition. A fine challenge for the young Louis Kermarrec, who skilfully juggles a very simple lunch menu with a dinner menu featuring more creativity and savoir-faire. The beautiful menus come in 4, 5 and 6 courses, with light compositions that are devoid of artifice, concentrating solely on the essentials and gourmet delights, thanks in particular to the perfectly mastered sauces, veloutés and sabayons. Asparagus, for example, goes very well with sorrel and lemon. Cabbage and spring onion accompany a fine fillet of hake with a creamy smoked butter sabayon. As for the poultry, it provides an opportunity to update a very sapid albuféra sauce. For the finale, freshness in force 6 with a delicate dessert combining aloe vera, yoghurt and apple. Service is neither lacking in smiles nor in thoughtfulness, and navigates with ease in this large, comfortable dining room, where it's best to sit as close as possible to the bay windows.
OPENING HOURS
MON
TUE
WED
THUR
FRI
SAT
SUN
People
Louis KermarrecChef
Louis KermarrecChef
Menu
A la carte
Appetizers
Le Velouté d’Asperges, Œuf Parfait, Foie-Gras et notes de Truffes
€14
Le Lieu Fumé, Crémeux d’Asperges et zestes d’Agrumes
€18
Main dishes
Le Maquereau grillé à la Flamme, Velouté de Petits-Pois
€21
La Joue de Bœuf et son Risotto de Champignons
€21
Dessert
Le Croustillant Chocolat - Nougat, Ganache Chocolat du Pérou et Pistache
€12
Les Fraises de Plougastel, crème Citron, Croquant de Chocolat Blanc et Sorbet Lavande
€12
Louis Kermarrec Chef
