In Pont-Aven, painters aren't the only artists... Quentin Bouquet and Titouan Binard are also very inspired at the helm of their restaurant and are already delighting a great many admirers!
Alumni of Ar Men Du, a Michelin-starred restaurant just a few kilometres away, the two partners now work in a pretty house with a terrace. As well as a warm and attractive setting, dominated by wood and exposed stonework, they have created a delightful score based on ultra-local and equally rigorous sourcing: line-caught fish bought at the Concarneau fish auction and willingly cooked raw, organic meats including pork served with cockles in a delicious land-sea dish, bread from the local baker... The unique menu, in three (lunchtime) or four courses, is renewed every fortnight by Titouan, the chef. Quentin, the sommelier, maintains an extensive wine list, with a large majority of organic and even natural wines. Originally from the Franche-Comté region, he is particularly devoted to oxidative wines, one of the specialities of the Jura vineyards, which he combines with comtés of different maturities. It's all good!
