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Le Sous-Sol
In the centre of Vannes, an atypical bistronomic restaurant
Restaurant, Gourmet cuisine
in Vannes
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After working in many star-awarded establishments, the Breton Thibaud Schouten returned to his native land where he and his wife opened, in 2018, an exciting restaurant using local products.
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Situated close to the City Hall, it is a cheerful and cosy place. It features wood, stone, shades of blue from the chairs to the sandstone plates... and above all, a beautiful basement room, which gives the restaurant its name. The cosy atmosphere perfectly translates the chef's philosophy, who strives for “refined simplicity”, both in the décor and on the plate. Thibaud's dishes, where extra-fresh products are the rule, also contain some surprising plants: wood sorrel, which looks like...
Situated close to the City Hall, it is a cheerful and cosy place. It features wood, stone, shades of blue from the chairs to the sandstone plates... and above all, a beautiful basement room, which gives the restaurant its name. The cosy atmosphere perfectly translates the chef's philosophy, who strives for “refined simplicity”, both in the décor and on the plate. Thibaud's dishes, where extra-fresh products are the rule, also contain some surprising plants: wood sorrel, which looks like clover and adds a lemon note to desserts, or purple sorrel and garden cress which go well with fish. His foie gras with smoked eel, accompanied with apples and lamb’s lettuce, illustrates the subtle originality of this exciting cuisine. The wine menu is essentially organic.
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Spoken languages
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