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Restaurant using the good Breton products in a modern and purified decoration.
An address not to be missed, on the Plérin shore of the Port du Légué. Nicolas Adam, the Michelin-starred chef, may be a fine technician, but he's also driven by uninhibited creativity and impeccable aesthetic taste. Whether from the land or the sea, he knows how to sublimate good Breton products: back of cod in an anchovy and olive crust, pan-fried sweetbreads and smoked potato mousseline... The house signature is lightness. Inside, black and white dominate a modern, uncluttered decor concocted by Solange Adam, as welcoming as ever.
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