Anne de Bretagne

Clean in form, subtle on the palate: a plate composed by Mathieu Guibert is an invitation to discover all the senses with a menu strongly imbued with the terroir. Iodine remains the main marker of his cuisine, which gives pride of place to fish and seafood from the region. He also makes a point of carefully selecting the products of the earth that go into the composition of his dishes. Himself the son of a farmer, he knows the producers around him well. This passion for good products leads him to compose a menu that varies with the seasons and draws on local resources. A cuisine that is both creative and authentic with a bird's eye view of the ocean that is hard to be indifferent to.

REWARDS:

2019 - 2 stars in the Michelin Guide
2020 - 4 toques and 17/20 at Gault & Millau
2020 - 261st and 92% on The List


SPECIALTIES:

Rigadeaux du Pays de Retz Cuisines with lemon thyme, Milliassiere celery and tapioca, marinade emulsion
Just roasted green asparagus from M.Poupard, fricassee of elvers from my country, watercress cream
Sole meunière cooked on the ridge, with roasted hazelnut pieces, generously seasoned cooking juices
Sea bass in a pan with Gravette seaweed, just warmed knives and braised salsify, shellfish broth with sea urchin tongues
Just roasted Madame Cassard pigeon, salicornia iodized and sardine infused juice


THE LITTLE MORE:

2 stars in the Michelin Guide 2019
The subtle food and wine pairings
The restaurant room with sea view
The terrace facing the sea for an aperitif