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Modern restaurant typical of the Bigouden region, where the chef focuses on inventive traditional cuisine
The restaurant L'Essentiel welcomes you in a modern setting, where you can still find some touches of yellow-orange colour, typical of the Bigouden region. Bertrand, the chef, offers a traditional but inventive cuisine, inspired by his stays abroad. He works with fresh products from the region and in particular from the coast, let yourself be tempted by the Sliced abalone for diving, shell stuffed with langoustines, celery mirepoix, parsley or the Millefeuille de sole gratinée with dried fruit, fallen spinach, zest of raw vegetables, meat lovers will appreciate the boneless and roasted rack of lamb, candied spring onions, asparagus tips, creamy carrots, cooking juices, the most gourmands will be satisfied with the roasted and flambéed pineapple with rum, ice cream with muesli, a delight! The lunch formula changes every day according to the market, the seasons and its inspiration, just as the menus change several times a year. In the dining room, Bruno invites you to discover wines from small producers for which he has fallen in love. To be noted: L'Essentiel has a private room on the first floor, ideal for business meals.
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