Opened in June 2024 in Muzillac, this thirty-cover restaurant is unpretentious but not without ambition: to feed its world with good food that renews the bistro genre.
Hugo Le Pajolec waited until he was 25 to take up cooking seriously. Louise Rialland has worked in cultural meditation and market gardening. A few kilometres from their home village, Arzal for her and Ambon for him, they have set up a simple bistro, far from the chic trappings. "Organic" and "local" are the key words for their supplies, supplemented by their own greenhouse vegetable production. Three starters, three main courses, three desserts... The menu - which always includes a vegetarian option - is deliberately short and changes according to the mood and the market. The dishes on offer include mimosa eggs, of course, hake with purée, preserved lemon condiment and watercress cream, pork loin with sweet potato mousseline, turnips and reduced juice, and seasonal fruit pavlova. When it comes to liquids, the house is also close to home, with beers from the Domani brewery and Breton wines from the La Vigne et l'Abeille estate in Theix-Noyalo. No, the Armorican vineyards are no mirage!
