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Restaurant l'Annexe
A modern setting for seasonal cuisine in old Vannes
Restaurant, Traditional cuisine
in Vannes
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David Kiburse, formerly sous-chef to Thierry Seychelles, has worked in the grandest restaurants. He proposes seasonal, mainly local, simple, but admirably modernised combinations here in his small city-centre establishment.
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David Kiburse worked for a long time in many star-awarded restaurants in Normandy, Switzerland, Luxembourg, Courchevel, etc. One year after opening, his establishment was already listed in the Michelin and Gault & Millau guides. His credo, “one ultra-fresh market product, one cooking method, one seasoning”, is very effective. Crayfish seared on the salamander grill accompanied with cabbage and mustard leaves explode in the mouth; or whole roast pigeon where the thighs are cooked as confit...
David Kiburse worked for a long time in many star-awarded restaurants in Normandy, Switzerland, Luxembourg, Courchevel, etc. One year after opening, his establishment was already listed in the Michelin and Gault & Millau guides. His credo, “one ultra-fresh market product, one cooking method, one seasoning”, is very effective. Crayfish seared on the salamander grill accompanied with cabbage and mustard leaves explode in the mouth; or whole roast pigeon where the thighs are cooked as confit before being served with salsify, parsnip and Tropaeolum tuberosum. The fish and seafood come from the Vannes indoor fish market, one of the finest in Brittany.
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Chef
- David Kiburse
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