See photos (8)
Restaurant Nicolas Carro *
A dynamic and friendly Michelin-starred table in the bay of Morlaix
Hotel-restaurant, Gourmet cuisine
in Carantec
-
Young chef Nicolas Carro earned his first Michelin star just weeks after taking the reins of this already renowned establishment. His table is one of the most exciting in the Finistère region.
-
Cooking has been in his blood since he was a young child. The Breton, born in Loudéac, made his debut in the kitchens of Alain Passard, Jean-Luc Rocha or Olivier Nasti, before taking over the celebrated table of Patrick Jeffroy; star of Breton gastronomy. All his suppliers can be found less than 30 km away and share Alain’s passion for fantastic local produce such as artichokes, scallops, pigeons, limousines and toad beets. The courgette flower, harvested every morning by its grower, is...
Cooking has been in his blood since he was a young child. The Breton, born in Loudéac, made his debut in the kitchens of Alain Passard, Jean-Luc Rocha or Olivier Nasti, before taking over the celebrated table of Patrick Jeffroy; star of Breton gastronomy. All his suppliers can be found less than 30 km away and share Alain’s passion for fantastic local produce such as artichokes, scallops, pigeons, limousines and toad beets. The courgette flower, harvested every morning by its grower, is eaten with a rock fish cooked in tangy butter; Iroise's blue lobster is roasted in seaweed butter, then served with a coral-head cream and a small spelt risotto. Yuzu, a lemon originally from Japan, is grown in Plouénan and can be found in a chocolate dessert.
-
-
Chef
- Nicolas Carro
-
-
-
Environment
-
-
-
Capacity
-
-
-
Spoken languages
-
-
-
-
-
Services
-
-
Equipment
-
-
-
Services
-
Rates
-
Payment methods
-
-
-
Rates 2021
-
Menu of the dayFrom 33 € to 110 €
-
A la carteFrom 18 € to 90 €
-
Child's menu19 €
