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The menu, elaborated by the chef, Maxime Nouail, changes to reflect the seasons. The restaurant offers gourmet meals as well as more simple dishes and snacks that can be enjoyed on the terrace in the summer or in your apartment. The Chef works with only the freshest ingredients from land and sea sourced from local suppliers.
His fish tank faces his kitchen: lobsters and crustaceans, oysters from Pénerf and the bay of Quiberon, bass from the island of Dumet, sole from la Turballe, shrimps from Le Guilvinec.