On the Odet estuary, opposite the pretty port of Bénodet, the view overlooks the sea on one side and a forest of pine and oaks on the other… You could do worse! The chef, who trained in Quimper and has worked in Brittany and Switzerland, aims above all to highlight the work of the craftspeople and producers of Brittany (essentially organic) in his menus. He combines regional delicacies with spices from further afield and fresh herbs on a constant quest to exalt the flavour. His langoustines ravioles and shellfish stock is out of this world!