Restaurant offering a cuisine of fresh products elaborated by the Chef Patrick Ceaux.
Chef Patrick Ceaux cooks fresh and regional products, preferably in a gastronomic style. Mallards and partridges in hunting season, sautéed scallops in chestnut ragout, vegetable roll of crab in vegetable salad, langoustine and red mullet with coral vinaigrette, among other classic recipes revisited, are enough to please you. Don't miss out on a homemade dessert: caramelised puff pastry with praline chips, sparkling strawberry cream, iced macaroon with chocolate marshmallow, cherry-pistachio sweetness.
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Members' reviews on LE SAINT-JACQUES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
En consultant les tarifs nous avons pu constater qu'ils sont élevés mais pour se faire plaisir c'est top.
Moreover, we had the vilaine surprised to see us refusing holiday vouchers valid until 12/31/2017.
Dish origins and served with a smile and an explanation for each dish.
Very simple setting and in summer you can enjoy the terrace.
Recommended, but not given