Le Saint Placide

Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary restaurant sports a decor of organic curves, Fornasetti tableware and pendant lights by Tom Dixon. Chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies, boasts stints at the Château de la Chenevière (Port-en-Bessin) and at the Amphitryon (Lorient), where he was the second to Jean-Paul Abadie. He conjures up enticing cuisine in the zeitgeist, such as seared scallops, chutney of confit turnips and Noilly Prat. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy etc). Attentive service.

A contemporary room away from the walled-city crowds

In Saint-Servan, this is a calm, modern dining room, designed with organic curves, Fornasetti tableware and Tom Dixon pendant lights.

Luc and Isabelle Mobihan, kitchen and wine

Luc Mobihan’s cooking leans hard into fish and seafood, while Isabelle runs the room and the cellar, with a strong Champagne, Loire and Burgundy streak.

Local-first, travel allowed

Season and local produce are the priority, but the menu keeps space for the couple’s travel-driven ideas.

Signature Ingredients

• Fish and shellfish from Saint-Malo: a seafood-led kitchen built around the daily catch.
• Scallops (Saint-Jacques): one published example pairs seared scallops with confit turnip chutney and Noilly Prat.
• Local vegetables, herbs and flowers: grown and supplied locally, used as structure rather than garnish.