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In a warm and warm atmosphere, all of the stone and wood dressed, come and enjoy the fireplace, the kitchen of Nicolas Toutain, who worked at Crouzil in Plancoët, both creative and deliciously traditional. If the dishes are regally presented, in the mouth it is the explosion of flavours… nothing surprising when one knows the talent of the chef and the quality of the local products he works (freshly caught fish, farm products, bovine meat of French origin…). The result is a symphony of culinary bliss that puts the client in a dilemma when the fateful moment comes to order: hot oysters from Cancale to curry and fondue of leeks, golden Saint-Jacques to Verjus and chanterelles, holy stone and pan-fried foie and its steam cabbage, kidney and ris veal perfumed to sage and small vegetables, chocolate crunchy feuille chocolate and cocoa sherbet… everything is tempting!
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Members' reviews on AUBERGE DU MANOIR
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Je recommande vivement !
La nourriture est excellente, avec une bonne variété de choix dans un menu de haute cuisine à 39 € à un prix très raisonnable. Le service est bon et le vin d'un excellent rapport qualité-prix pour une liste de haute qualité. Fortement recommandé, mais vérifiez à l'avance et réservez car pas ouvert tous les jours et plein le week-end chez les locaux, ce qui est un bon indicateur de qualité !