La tabla - Domaine du LiziecLa tabla - Domaine du Liziec

Image Credit: In this refined setting, chef Olivier Samson (formerly of La Gourmandière - La Table d'Olivier) shows his talent. His refined contemporary cuisine is deep rooted in the local terroir and presented in the form of gathering menus. Celtic product is handled with precision: Breton abalone with spinach and a pork juice; sole from small-boat fishing with asparagus and kumquat; roast pigeon with cocoa and pigeon leg candy. In fish after fish, fuckwheat, sea fennel and buttermilk underscore the Breton identity of this gourmet experience.