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Starred restaurant in Pont-Aven where the chef focuses on an iodized cuisine based on langoustine and noble fish
Slightly separated from Pont-Aven, Taupinière is one of the two gastronomic restaurants in the city. On the way to Concarneau, you can not miss this beautiful cottage with a green facade where Guy Guilloux presides. He always takes pleasure in creating and preparing wonderful produce the land and the sea offer him, whether it is lobster, turbot or the langoustine of which he is a specialist and which he especially offers grilled in large fireplace. Guy Guilloux is a hearty chef. He considers himself, with reason and talent, as a innkeeper of yesteryear, that is why the client sees what is happening in his kitchen. His crab and spider crab crêpenette in its truffle flavoured sauce and the langoustine tails nems, his cod fillet in greasy, savoury and spicy breadcrumbs. Langoustine and veal sweetbread fricassee were invented by him. The work of an artist.
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tout tout tout y est parfait!
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