Le Pourquoi Pas

The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint Malo in the distance.

• Unique Location in a Former Natural History Museum
  Le Pourquoi Pas is uniquely situated in the intimate setting of the former Natural History Museum, adding a distinctive historical and cultural dimension to the dining experience.

• Panoramic Sea Views Over Saint-Malo Bay
  The restaurant offers breathtaking panoramic views of the Saint-Malo bay and the Prieuré Bay from its Belvedere terrace, making the scenery an integral part of the culinary journey.

• Seafood-Centric Cuisine Inspired by Proximity to the Sea
  Chef Julien Hennote emphasizes seafood dishes that extract every bit of flavor from the day’s fresh catch, reflecting the restaurant’s direct connection to the nearby Baie du Prieuré and Brittany’s reputation as a seafood destination.

The most honored or signature ingredients at the Michelin-starred restaurant Le Pourquoi Pas in Dinard, led by Chef Julien Hennote, include:

• Ancient variety tomatoes: Used prominently in dishes such as homemade ketchup and tomato paste, showcasing a focus on heritage and intense natural flavors.
• Wild herbs from the seaside: Including wild fennel, obione, and samphire (christe marine), these herbs bring a distinctive coastal freshness and local terroir to the dishes.
• Lemon and coriander: Combined in a confit that adds bright, aromatic notes, balancing richness and enhancing freshness.
• Gomasio Breton: A seasoning blend of fleur de sel, toasted buckwheat, toasted sesame, and dehydrated seaweed, adding a unique Breton umami and texture to dishes.

These ingredients reflect a strong emphasis on local, seasonal, and maritime influences, with a creative use of traditional elements to craft refined, signature flavors at Le Pourquoi Pas.

Tasting Menus

• Discovery Menu: 7 courses, €180 (lunch), €220 (dinner)
• Gourmet Menu: 9 courses, €250 (lunch), €300 (dinner)

Signature Dishes

• Blue Lobster: €95
• Foie Gras: €60