Romain Roullier has settled down in a small, lively crossroads square on the outskirts of town, after a good deal of to-ing and fro-ing (he was chef at Ar-Iniz a few years ago), with the sea never far away. The sea is a natural source of inspiration for his cuisine, which combines perfectly mastered techniques with complementary and contrasting flavors. The scallop ravioli, for example, is carried by a gourmet beurre blanc boosted by sorrel. The same liveliness is found in a marinière of shellfish and citrus fruit, which is the perfect accompaniment to perfectly cooked cod. Last but not least, hazelnuts and buckwheat combine perfectly to underline the creaminess and crunchiness of a paris-brest. The pleasantly appointed dining room adds to the pleasure of the moment. Service is sometimes a little overwhelmed, but the kindness of the staff leads to indulgence! A wine list punctuated by attractive references. Popular terrace in fine weather.
