La Table d'Asten

The first floor of this house overlooking the port sets the scene for many a fine meal. After a remarkable career (Coquillage at Cancale, La Pyramide – Patrick Henriroux at Vienne and the K2 at Courchevel), chef Samuel Selosse now gives free rein to his creativity. Firmly rooted in the zeitgeist and always exquisitely presented, his cooking showcases first-rate ingredients, be they fish or vegetables, giving rise to delicacies such as cauliflower in citrus fruits and fire roasted cuttlefish, brill from small boats, asparagus and seaweed-flavoured hollandaise sauce or a pine-flavoured creamy millefeuille. His sommelière wife runs the dining room with the same drive and sense of purpose.

• A first-floor room set above Binic’s port, with the sea in view while you eat.
• Tasting menus named as voyages, 3, 5 or 6 escales, rather than a single fixed-length set.
• A wine-driven service built around food and wine pairing as a core part of the experience.

Standout ingredients and motifs from recent dish examples include fire-roasted cuttlefish, brill from small boats, asparagus, citrus-treated cauliflower, seaweed-flavoured hollandaise, and a pine-flavoured creamy millefeuille. The kitchen reads as coastal and vegetable-forward, with precise sauces and careful roasting.

A one-star restaurant in Binic with a first-floor dining room overlooking the port. Chef Samuel Selosse cooks modern, tightly plated Breton-leaning menus, built around fish, vegetables and coastal flavours. The restaurant frames its tasting options as three routes, Menu du sentier (3 escales), Menu de nos côtes (5 escales) and Menu de la baie (6 escales), with a strong emphasis on wine matching.