Description
A fish or a shellfish from the coast, cooked to perfection, enhanced by a sauce… and that’s all it takes for Erwann Le Pogam, head chef at this gourmet restaurant with three Ecotable macarons, near Carnac Church. As simple as it is divine.
Whilst still an apprentice at the Hôtel du Petit Large on the Quiberon peninsula, Erwann Le Pogam already had plans to open his own restaurant. It was just a few kilometres away, in the granite-built village of Carnac, that he set up shop in 2021. Itsasoa, meaning ‘the sea’ in Basque, evokes both his childhood in the south-west and his love of seafood. On the menu: plenty of fish and shellfish, sourced from the line fishermen of Quiberon, the fish auctions in Lorient and Guilvinec… as well as vegetables from the bay and coastal herbs. Erwann’s cuisine aims to be gourmet yet understated, much like the décor. Groix mussels, ‘simply’ steamed in white wine and tarragon; homemade farfalle paired with a sea urchin sauce and truffle; crab served with ravioli filled with roasted chestnut and Erdeven ricotta… A glass of natural wine, chosen from a selection of 310 wines, to accompany the meal, and your spirits soar!
