Its proximity to the Bay of Mont Saint-Michel, its timber-framed houses, all excellent reasons to head for Dol-de-Bretagne... And one more since February 2025 and the opening of Brasse Bouillon.
Originally from the Sarth region of France, Anthony Massé settled in Brittany to design a pretty setting with wood and exposed stonework. It's a place to live and enjoy food, driven by a simple, friendly spirit and a strong commitment to short distribution channels and organic farming. Anthony's address book includes Ferme des Cours Paris for veal, cheese and bread, Ferme Biez Jean for pork, and GAEC Plouc for Armorican beef and beer. The menu, which is fairly short and constantly changing, offers a very convincing bistronomic score, with, for example, a pâté of snacked calf's head with tartar sauce and triquètre garlic, a pollack confit with olive oil and rosemary, grilled endives, grapefruit, raw cream and roasted almonds, or a veal reduction with black lemon, parsnips, smoked squash harissa and kale. A free and lively cuisine, like the wines that accompany it.
