On the Odet estuary, opposite the pretty port of Bénodet, the view overlooks the sea on one side and a forest of pine and oaks on the other… You could do worse! The chef, who trained in Quimper and has worked in Brittany and Switzerland, aims above all to highlight the work of the craftspeople and producers of Brittany (essentially organic) in his menus. He combines regional delicacies with spices from further afield and fresh herbs on a constant quest to exalt the flavour. His langoustines ravioles and shellfish stock is out of this world!

• Privileged Location: Les Trois Rochers is situated on the Odet estuary, offering breathtaking views of the sea on one side and a forest of pine and oak on the other.
• Surrounding Activities: The restaurant is part of Villa Tri Men, which allows guests to enjoy activities like horseback riding, golf, or surfing on the Glénan archipelago.
• Artistic Ambiance: The hotel where the restaurant is located features paintings by notable artists such as Lucien Simon, Lionel Floch, and René Quéré in its common areas.

• Langoustines: Used in langoustine ravioles, a dish that highlights the chef's ability to combine local seafood with creative presentation.
• Shellfish Stock: A key component in many dishes, showcasing the chef's skill in extracting deep flavors from local seafood.
• Guilvinec Crayfish: Featured in parcels, emphasizing the use of fresh, local ingredients from Brittany's coast.
• Spices from Afar: Combined with regional delicacies to enhance flavors and create unique dishes.

Tasting Menus

• Menu Gourmand: 7 courses, €120
• Menu Prestige: 9 courses, €180

Signature Dishes

• Blue Lobster: €95