Set course for Kerlouan, in the heart of the Léonard region, to discover this welcoming restaurant that preaches the good taste of bistronomic cuisine and a 100% natural wine list.
Ever since he met Marcel Lapierre, a pioneer of 'nature' in the Beaujolais region, in 1985, Stéphane Nicoli has been passionate about wine. So much so that he ended up giving up his job as an architect to set up a wine cellar in Paris, before moving to the north of Finistère in the west of France. "No chemistry, in the glass or on the plate" is his profession of faith, which he shares on a daily basis in his colourful bistro, decorated with bottles, old-fashioned tiling, wood and wine posters. He and his chef Barbara glean their raw materials no more than twenty minutes from the restaurant, from farmers or a fishmonger. "The duo insist on simplicity, on the pure expression of the product, without shying away from blending the Breton terroir with influences from other parts of the world, particularly Asia. The menu changes every week, and vegetarians are not forgotten.
