Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
Now that the media frenzy has died down, Guillaume Pape is getting back to his roots. After competing on French TV's Top Chef and working with chef Olivier Bellin (Auberge des Glazicks), he has opened his own restaurant in modern premises in his native Brittany. Working in the open kitchen, he serves well-made seasonal cuisine de terroir dedicated to high-quality ingredients, such as sea bass, finely diced beetroot, fresh goat's cheese ravioli, beetroot juice with buttermilk or the chef's signature dessert, "douceur de lait": riz au lait mousse, dulce de leche, vanilla ice cream and milk opaline). His feeling for the visuals (perhaps honed by his time on TV) does the rest.