With an aim to move you and fill you with joy, the cuisine of Jean-François Rodallec and his pastry chef Olivier Aupage is elegant and precise, generous and harmonious. It showcases the best of the region's produce, as well as the best of the sea, of course, given the chef’s Breton origins.
Balancing land and sea, terroir and creativity, the chef will provide you with fine and flavoursome pairings. With such indulgent dishes, enjoy a wine list that will take you across the vineyards of France.
Specialities include freshly-cooked lobster flambéed in whisky, fillet of beef with wine lees, macaroni and cheese with aged Cantal, warm soufflé with candied citrus and sorbet. These are the signature dishes on the menu, which changes regularly depending on what's in season.