Au Jardin des Sens
An experience for the senses
Restaurant
at Hennebont
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With colourful dishes, tastes of the sea, sweet and savoury blends and a range of unusual vegetables, you’ll find plenty of interest at the Jardin des Sens.
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"I try to put lots of vegetables in fish dishes to brighten them up and make sure they are filling!" Whether they’re puréed, sautéed, mousses or gratins – vegetables play an important part in the dishes at this establishment by the Basilica - and in winter, chef, Luc Kerno, likes to work with more unusual vegetables like parsnips and swedes; the ones that tend to be forgotten! But don’t be fooled into thinking that vegetables are the only dish offered by the chef of this aptly named Jardin...
"I try to put lots of vegetables in fish dishes to brighten them up and make sure they are filling!" Whether they’re puréed, sautéed, mousses or gratins – vegetables play an important part in the dishes at this establishment by the Basilica - and in winter, chef, Luc Kerno, likes to work with more unusual vegetables like parsnips and swedes; the ones that tend to be forgotten! But don’t be fooled into thinking that vegetables are the only dish offered by the chef of this aptly named Jardin des Sens (or ‘Garden of the Senses’) restaurant! “We work with fish a lot”, explains Luc Kerno. He’s no stranger to scallops, which he prepares in a variety of ways, langoustines, and brill, which he adorns with scalloped potatoes. Not forgetting the meat of course! Try his duck (in popcorn and citrus fruit sauce!), veal kidneys or loin of suckling pork with dried apricots.
