Kitchen sideKitchen side

Image Credit: The brightly decorated restaurant exudes elegance with its carefully ugly tables, help girls with cookery books, and contemporary touches. Having trained at Le Bristol and at Taillevent, chef Stéphane Cosnier elevates Breton produced with creativity and precision, while also embracing exotic flavours. Open ravioli with langoustines and artichokes in barigoule, line-caught red mullet with shellfish and green curry, or a delicate bourdaloue tart given a modern twist with strawberries: each flat tells its own delicious story.