La Pomme d'Or

In the heart of a famous wine-growing village, a young couple from Brittany has opted to shine the spotlight on seafood to such an extent that you can almost smell the sea air. Their single set menu, whose dishes are intriguingly and poetically named, offers a choice of flawlessly fresh fish and shellfish, all of which are consummately cooked. The chef, who clearly knows his stuff, has his sights clearly focused on a single goal: taste. The wine list unsurprisingly gives the floor to Sancerre wines, and you'll hear no complaints from us. Cheerful, smiling service in an uncluttered, elegant interior.

#1 Unique Terroir Experience

• The restaurant offers a unique terroir experience that combines the flavors of Brittany with the wines of Sancerre.

#2 Intuitive Gastronomy

• The menu is designed to be intuitive, allowing guests to discover new flavors and combinations without prior knowledge.

#3 In-House Wine Cellar

• The restaurant has a dedicated wine cellar that showcases biodynamic and natural wines from the region.

Signature Ingredients

• Langoustines from Brittany: Central to the restaurant's sea-focused repertoire, these Brittany-caught crustaceans are showcased to reveal their sweet, briny profile. They anchor many courses as the sea element in the Breton-Sancerre fusion, sourced directly from Brittany's fisheries to ensure peak freshness and coastal character.
• Saint-Pierre (John Dory): A noble fish highlighted in the tasting menu, prized for its delicate texture and refined flavor. It is often presented with seasonal land items such as asparagus, embodying the kitchen's voyage between sea and terroir and its emphasis on high-quality sourcing.
• Asparagus (seasonal, from the Sancerre terroir): A spring vegetable used to accompany seafood and to express the terroir of the Sancerre region; its crisp, green notes provide balance and brightness to the plate.
• Petits Pois (peas): Delicate green peas used in pairings with other components, contributing fresh sweetness and texture as part of the seasonal progression.
• Seaweed / Algae (hand-harvested from the Breton coast): Hand-harvested sea vegetables that introduce mineral notes, umami, and a coastal identity, reflecting Brittany's shores and the restaurant’s maritime philosophy.