Results French cuisine restaurant Cancale

LE CANCALAIS

French cuisine • €€
3.8/5
• 33 review
Closed

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12, Quai Gambetta, 35260Cancale, France
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02.99.89.61.93
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2024
Recommended
• 2024

Restaurant with terrace offering seafood cuisine with seasonal products.

This restaurant offers seafood cuisine with seasonal products from the Bay of Saint-Malo or Mont-Saint-Michel. On the menu, you will find, among others: scallop sabayon with scampi tails and calf sweetbreads with two apples andcopious seafood platters. Desserts include kouign-amann with Bourbon vanilla ice cream and Paris-Cancale with hazelnut praline. You will appreciate the superb sea view and the large south-facing terrace, perfect in summer. Le Cancalais is also a hotel open all year round.

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Members' reviews on LE CANCALAIS

3.8/5
33 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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Tiphaine S.
Tiphaine S.
Visited in september 2023
Invité pour mon anniversaire, nous avons vécu une belle expérience culinaire au sein de ce restaurant. De plus du cadre magnifique, nous avons eu affaire à des serveuses expérimentées et très agréable. La cuisine était top ainsi que les desserts copieux mais raffinés.

Je recommande a 100%

Merci à vous

Tiphaine Bryan
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Jose L.
Jose L.
Visited in september 2023
Un peu cher...
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Ludovic O.
Ludovic O.
Visited in september 2023
Très bon accueil et une qualité au top.
Je vous recommande cette établissement
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Chris J.
Chris J.
Visited in september 2023
5/5 ???? établissement typiquement français, très bon service et excellente cuisine...
Le Baba au Rhum est à goûter...
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Anne C.
Anne C.
Visited in september 2023
Le menu à 25 passe encore rapport qualité prix, par contre les plateaux sont cher pour une qualité et quantité à revoir. 6 Huîtres (tièdes), 6 langoustines pâteuses, 6 crevettes, 6 bulot le tout pour 56 e avec une ridicule portion de mayonnaise alors servir ceci dans 2 gros plateaux, bien ça fait un peu ridicule, sachant que vous mangez ni les algues ni la glace.
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