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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Members' reviews on LA TABLE DU MARAIS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Un maître restaurateur passionné et accessible