Chef: Marc Briand
Specialties: Spider crab, black radish and citrus emulsion. Catfish, sand carrot raviole and purple artichoke with turmeric. Red fruit meringue, kalamensi cream.
At Chef Marc Briand’s, experience is what counts. In the heart of Lannion, he regales his guests with a cuisine that resembles him: square, precise, without unnecessary detours… but with just the right amount of accuracy and finesse. […] Imagination, technical precision, respect for flavors: three golden rules for a meal that doesn’t leave anyone indifferent.
“The word of the 2020 Michelin Guide inspector”