LES REMPARTS

For more than 2 years, Anthony EVIN, a fine chef, has worked in this bright, airy, modern and welcoming establishment! He serves a "bistronomic cuisine" as he states. Meats and fish are splendid: sea bream tartare and oysters accompanied with coriander and lemon confit, roasted monkfish and potatoes rosette with chanterelles and Noilly sauce, and a melting tuna fillet mid-cooked and exotic fruit risotto. The vegetables are organic, the oysters and clams come from Jégat in Arradon, the fish from the local fishery obviously, without forgetting the rib steak and homemade french fries, langoustines from Loctudy, mackerel of line and some traditional dishes like beef stew, candied pork cheek or lamb stew. As far as we are concerned, we have good memories of mushroom cream, roasted oyster meat and beetroot chips, piglet rib with caramel and cider as well as a natural white cod, leek cream and traditional old-style clafoutis with apple. The wine list is not left behind: a charming and professional woman sommelier is responsible for the selection. Ideal to treat yourself with wines by the glass and some delicacies to nibble at the aperitif time with friends like a sausage platter, homemade duck rillettes or cheeses.