NomadNomad

Image Credit: Mackerel tempura, silky pumpkin soup, fried ginger and kororima seen; roast haske, bouillabaisse-style foam, aioli, fennel, sobrasada and melba toast; peach poached with verbina, granola, almond espuma and peach gel: our quicksilver globetrotter has a knack for combining flavours and taste with real energy and flair. He may be a keep traveler, but he also knows how to make the most of local ingredients (organic fruit and vegetables, fish from Lorient's fish market etc.). Reasonably priced set menu at lunchtime.