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Address in Paris offering a Breton cuisine, seafood, meats with good vegetables.
Gradlon the Great was a legendary king of Cornwall; a name, therefore, found in order to discover Breton cuisine in an ancient abbey of the th century. Behind this project, three men crazy of gastronomy and good wines. Two Breton, Geoffroy Damville, a teacher of training, and Antoine Bertho, head and former of Robuchon, joined Lozérien Nicolas Lou at the Auberge du 15, located next door. Everything is cooked according to fishing and harvesting, so everything is extremely fresh and very high quality. Among the entries: tuna, gently smoke, creamy, creamy of cod and small vegetables in apple vinegar. Lobster fans would not be happy with the armoricaine lobster, simmering the onions of Roscoff. Let us not forget the kig ha farz, a Breton pot with a whole declination of meat (veal, beef and pork) with good vegetables. This is one of the chef's specialities… In dessert, you can't escape the traditional kouign-amann, saucer of caramel in salted butter or Parmesan with pineapple, all sprinkled with calva. Prices have been lowered, making this excellent address more accessible.
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