Rodolphe Regnauld, who is as gutsy as the wind of Brittany (where he grew up), professes a love for his region of adoption, whose produce he assembles in turf and surf dishes: huge crunchy langoustine and roast cèpes; confit of yellow pollock in salted butter, mashed potatoes and Guéméné andouille. The warm, trendy setting, part-inn, part-loft, is most appealing.
- MICHELIN guide inspectors
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