LE PETIT SAINT-THOMAS
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A refined and inventive cuisine, concocted by the talented chef David Bourmand in two beautiful rooms in La Garnache.
Two pretty rooms and a veranda provide the setting for talented chef David Bourmaud. Refined, inventive cuisine for this restaurant with an excellent reputation. Proud of his home region, he buys from local producers and works their produce into the various menus: scallops, flame-burnt leeks, coconut mogette emulsion, then veal duxelle black garlic shiitake, carrots, onions confit with millet, chicken lemon parmesan sauce, and for dessert, sesame corn sablé, toasted peanuts, exotic marmalade, ivory mousse.
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