Nicolas Carro - Hôtel de Carantec
Carantec, France
⭐1 Star
The Experience
From Michelin Guide
After a successful stint at La Table d'Olivier Nasti in Kaysersberg, Nicolas Carro decided to return to his native Brittany (he is originally from Loudéac). He took over this iconic restaurant in Finistère, formerly run by chef Patrick Jeffroy. While admiring the magnificent view over the Bay of Morlaix, diners can fully appreciate the quality of the food. The menu celebrates local produce, both from the sea (shellfish and small boat fishing) and the land (vegetables and meat such as guinea fowl and lamb from Monts d'Arrée). Expect delicate, refined dishes with pleasantly contrasting textures and that are flawlessly prepared and seasoned... This cuisine that reflects the talent of the chef hits the spot every time.
Unique Things
From Visitor Experiences
Breathtaking panoramic views over the Bay of Morlaix: The restaurant offers diners a magnificent setting with stunning sea views, enhancing the overall dining experience by connecting the cuisine to its coastal environment.
Focus on local produce from both sea and land: The menu highlights local ingredients such as shellfish and small boat-caught fish, alongside regional vegetables and meats like guinea fowl and lamb from Monts d'Arrée, showcasing a deep connection to Brittany’s terroir.
Located within a refined hotel offering rooms with balconies or sun terraces: The restaurant is part of Hôtel de Carantec, where six of the twelve rooms open onto balconies or terraces, allowing guests to enjoy panoramic sea views and a tranquil atmosphere before or after dining.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant Nicolas Carro in Carantec are:
Fresh seafood, especially shellfish and small boat-caught fish: These local marine products are central to the cuisine, reflecting the coastal location and emphasizing freshness and seasonality. They are used delicately and refined in dishes to highlight their natural flavors.
Ikejime line-lined bluefin tuna: This is a standout ingredient noted for its exceptional quality and texture, likened to a tender fillet of beef. It is a signature seafood element that offers a unique taste experience.
Local vegetables from Brittany: Chef Carro uses Breton vegetables to complement the seafood and land-based dishes, showcasing the fertile local terroir. These vegetables add freshness, texture, and color to the plates.
Land-based meats such as guinea fowl and lamb from Monts d’Arrée: These meats provide a contrast to the seafood focus and are carefully prepared to maintain balance and refinement in the menu.
These ingredients are significant because they embody the chef’s philosophy of celebrating local produce with precision and elegance, creating dishes with contrasting textures and flawless seasoning that reflect the rich culinary heritage of Brittany.