L'Embrun

After competing on French TV's Top Chef and working in the kitchens of chef Olivier Bellin at Auberge des Glazicks, Guillaume Pape is flourishing in his own restaurant set up in modern premises. Working in an open kitchen, he serves seasonal cuisine de terroir dedicated to high-quality ingredients. His creations include flambéed pollack with a Champagne sauce, served with butternut ravioli and shellfish. For dessert, his iconic Douceur de Lait is a tempting rice pudding mousse with dulce de leche, vanilla ice cream and milk opaline.

Seasonal and Terroir-Focused Cuisine

• Chef Guillaume Pape emphasizes the use of local ingredients, showcasing the rich flavors of the Breton countryside through dishes that reflect the region's land, sea, and sky.

Innovative Use of Cocoa

• The restaurant creatively incorporates cocoa into savory dishes, such as langoustines served with a cocoa-infused sauce, highlighting a unique fusion of flavors that is not commonly found in traditional French cuisine.

Modern Open Kitchen Design

• L'Embrun features a contemporary open kitchen layout, allowing diners to observe the culinary process and enhancing the overall dining experience with a sense of transparency and engagement.

Signature Ingredients

• Sea Bream from Finistère: This local fish is celebrated for its fresh, delicate flavor and is often paired with raw seaweed cream, showcasing the restaurant's commitment to regional seafood.
• Langoustines: Sourced from the nearby waters, these sweet crustaceans are prepared just-snacked and served with a rich cocoa sauce, highlighting the chef's innovative approach to traditional ingredients.
• White Asparagus from La Torche: Known for its tender texture and subtle flavor, this seasonal vegetable is a staple in the restaurant's dishes, often accompanied by langoustine mousse, enhancing the dish's complexity.
• Milk-fed Lamb: This premium meat is roasted to perfection and served with piquillos and sweet-spiced baby turnips, reflecting the chef's dedication to using high-quality, local produce.
• Caramelized Apples: A local dessert favorite, these apples are transformed into a delightful dish with gavotte, caramel mousse, and apple/tarragon sorbet, showcasing the restaurant's flair for combining traditional flavors with modern techniques.

Tasting Menus

• Retour du marché: €44
• Plaisir: €70
• Au rythme des saisons: €95

Signature Dishes

• Langoustines snackées au jus de cacao: €48
• Côte de cochon ibérique: €42
• Mousse de riz au lait: €14
• Feuilleté de croissant: €14