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The menus...delicious but healthy

The Chef, Maxime Nouail, 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...

 

Downlodable Documents

La Carte du restaurant

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