Côté Cuisine

Between the town and the beach, this hotel-restaurant is run with a flair for fine dining by a team of professionals who are passionate about what they do. As for the decor, the large contemporary-style space keeps things simple with its waxed concrete floor, partially open kitchen and shelves filled with cookery books. Having trained at Le Bristol and at Taillevent, the pair at the helm deliver a subtle range of dishes that are replete with flavours, beautifully showcasing impeccable regional produce – at very attractive prices. Tuck in by the fireplace in winter, or on the pleasant terrace in fine weather.

Michelin-star status since 2019

• Côté Cuisine has held 1 Michelin star since 2019, making it a standout dining destination in Carnac and a source of recognition in the region.

A two-chef, husband-and-wife team at the helm

• The kitchen is led by Laëtitia and Stéphane Cosnier, described as an ongoing partnership where the story is written “à quatre mains,” highlighting a collaborative, family-run approach to haute cuisine.

Open kitchen and transparent wine cellar

• The restaurant features open kitchens visible to diners, inviting a direct view of the cooking process, and a wine program with a transparent/visible cellar (cave apparente) in the dining room, emphasizing the emphasis on technique and wine alongside the dishes.

Signature Ingredients

• Langoustines: Mi-cuit de langoustines au kari-gosse, arachides grillées. Sourced from Breton waters; a flagship shellfish, highlights the restaurant's emphasis on the product. The langoustine is gently cooked to preserve sweetness, finished with a spicy, kari-gosse and a crackling of roasted peanuts to add texture and depth.
• Tourteau (crab) and Huîtres du Pô: Mimosa de tourteau et huîtres du Pô, accompagnée de chou-fleur fumé et de sarrasin. Crab and oysters reflect the sea-first philosophy, paired with smoky cauliflower and buckwheat for contrasting textures and earthy notes; the duo exemplifies the sea-to-table storytelling.
• Lotte (monkfish): Lotte rôtie fenouil cuit/cru, huile citronnée et graines bio. Monkfish from Breton waters, roasted with fennel (both cooked and raw) to showcase delicate sweetness and meaty texture; finished with lemon oil and a sprinkle of organic seeds for brightness and crunch.
• Homard (lobster): Homard rôti au beurre salé. Lobster is a signature luxury ingredient, roasted and enlivened with salted butter to accent its sweetness and firm texture; emblematic of refined seafood cooking.
• Saint-Jacques (scallops): Saint Jacques de la baie à cru. Bay scallops served raw to highlight pristine sweetness and oceanic brin, often featured in the same seafood-leaning repertoire, underscoring the freshness of local produce.
• Chou-fleur fumé (smoked cauliflower) and Sarrasin (buckwheat): Used in dishes like the tourteau/huitres pairing; smoked cauliflower provides a smoky vegetal note while buckwheat (sarrasin) adds nuttiness and structure; both sourced locally and seasonally to reflect the Breton terroir.
• Kari-gosse: A Breton spice blend used to season langoustines; provides a distinctive regional warmth and depth, marrying culinary technique with local flavors.
• Arachides grillées: Roasted peanuts accompanying langoustines; provide crunch and contrast to the delicate shellfish, reinforcing the restaurant's balance of textures.

Why these ingredients are signature: The text emphasizes that the star of the restaurant is the product, focusing on fresh, seasonal seafood from Brittany and nearby waters, with a menu driven by market availability. The highlighted ingredients—langoustines, crab, oysters, monkfish, lobster, scallops—represent the high-quality seafood core, while preparations (mi-cuit, raw, roasted) and accompaniments (smoked cauliflower, buckwheat, fennel, lemon oil, kari-gosse) define the innovative but restrained style. The combination showcases a commitment to terroir, simplicity, and elegance characteristic of a Michelin-starred restaurant in Carnac.