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Chicken dishes from Janzé and various seasonal dishes in a restaurant 30 minutes from Rennes.
The work of Master Restaurateur Fabien Le Bouil and his wife Élodie is well worth discovering. Tasty dishes, with a subtle marriage of flavors. Whether it's snacked scallops with pumpkin gnocchi and reduced hazelnut juice, or fillet of beef en BT with Jerusalem artichoke royale and seasonal vegetables with truffle juice, the menu sublimates seasonal products with gourmet flair. The warm decor offers a timeless elegance, like the fireplace in winter that makes you feel so at home. For discerning gourmets.
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Nous y retournerons avec plaisir.
Les prix sont plus que corrects vu la qualité des plats et de leur préparation.