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Restaurant near the church offering original and elaborate market cuisine and meats.
Pascal Raffray, former chef de cuisine at the Barrière Hotel in Dinard and chef de partie at the Maisons de Bricourt, welcomes you. His restaurant has the Clé verte label. Scallops in a salt crust from the Saint-Goudas farm, blue lobster from the vivier roasted with lemon butter, papillote of St Pierre with citrus fruits, caquelon of 12-hour lamb mice with "Lancelot" home-made beer, or the Pré-Bois pork chop with caramelised onions and foie gras cream are examples of the high-flying dishes that the chef offers.
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Les ingrédients proviennent de sources locales et la nourriture est préparée de manière exquise et 100 % maison.
Avant d'y aller, il est préférable de se familiariser avec la langue car le menu n'est disponible qu'en français.