With light effects and high ceilings dressed in cream, garnet and brick, the Second Empire elegance reworked by Jacques Garcia showcases the creative cuisine of Chef Daniel Le Guenan. On the menu are seafood delicacies and quality local products.
Sit face to face opposite the Vicomté Bay. Admire the view over the ramparts of Saint-Malo. Experience the splendour of the grand dining room. On the backs of the chairs, traditional stripes are enhanced by shades of red, mauve, taupe and beige. Chef Daniel Le Guenan serves dishes in perfect harmony with the setting. The best products of the region – surf and turf – are inventively prepared and their flavours delicately combined. Foie gras is dressed with seaweed, salmon millefeuille with peas and pink radishes, roast lobster with butter beans... While exquisite desserts make this moment a delectable culinary discovery.