At the heart of a handsome 14th Century house, built around the staircase and monumental fireplace, the restaurant has style. In a tasteful setting of old stone, vaulted ceilings and contemporary décor, Nolwenn Corre has taken over from her father to offer inventive and gastronomic fine dining, with a side order of passion.
Weekly closing: Sunday dinner, Monday lunch and dinner, and Tuesday lunch, all year round (except July-August)
Annual closure: from 4 January 2019 inclusive 6 February 2019
There's a woman in charge at the Pointe Saint-Mathieu restaurant. Philippe Corre has handed on his chef's whites to his daughter Nolwenn, who cooks with a wonderful combination of the boldness of youth and plenty of experience in gastronomic kitchens.
A graduate of the famous Institut Paul Bocuse, Nolwenn Corre followed courses under starred chefs like Yannick Alleno at the Meurice and Christian Le Squer at the Pavillon Ledoyen, before going to work with "Meilleur Ouvrier de France" winner Jean-Luc L'Hourre at the Marinca in Corsica.
Now she has put her mark on some of the restaurant's classic dishes, offering contemporary cuisine that turns Brittany's wonderful produce into rare delicacies: lobster, langoustine, monkfish, sea bream, scallops, clams, abalone, foie gras, pigeon...