CHEZ MARION
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Restaurant offering traditional French cuisine with exceptional products.
The hotel Chez Marion also exists through its restaurant. Far from being subsidiary, it even sometimes steals the spotlight at the inn from certain regulars, who say "ah but the restaurant also makes a hotel?", or worse, who pay themselves one night to be able to enjoy the pleasures of this table several times in a row. If the prices are not given, it is simply because the kitchen brigade led by Sophie targets exceptional products, with a preference for fine fish, crustaceans and Breton lobsters from the fish pond, although game and other foie gras are never far away. Grilled bass with tarragon cream, frayed fried leeks, lobster stew in yellow wine, sweetbreads and veal kidneys in a casserole dish, mushroom emulsion, duck foie gras, gingerbread and onion confit... You have a better understanding of what we want to talk about. Marion’s key word is therefore not the reason, but the pleasure of timeless traditional French cuisine. A digestive walk is then required, by the sea, in the invigorating contact of sea spray.
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