The dining room, with a ceiling carved in the shape of a ship's upturned hull, overlooks a Breton landscape comprising wild islands and colours of rare intensity. Imbued with the spirit of the open sea, Anthony Avoine's gastronomic cuisine invites your senses to continue their voyage of discovery.
Drawing on a keen sense of balance and flavours, the chef's ambition is a "creative cuisine, which allows the flavour of the raw ingredients to shine through". Traditional cooking with hints of the sea, a pinch of modernity and lots of honesty.
The stand-out ingredient ? Lobster, without a doubt !