Menü 75-140 EUR
Terminologie: t. = Steuer, s.n.i. = exklusive Service, s.i. = inklusive Service
Hotel: vom 19. Januar bis 5. März. Restaurant: vom 19. Januar bis 5. März, 24. Dezember, 25. Dezember, 31. Dezember, 1. Januar, 1. Januar, Weihnachten.
In this region of windswept open seas, one man has his eyes fixed on the horizon. His challenge is to preserve this vast deep blue expanse in order to be able to share it with future generations.
Olivier Roellinger was born in the Bay of Cancale and is a Chef of the sea. His cuisine tells the story of the region he loves and for which he strives to preserve its richness and traditions. On his menus, only fish from local and environmentally friendly fisheries are allowed. Horse mackerel and mackerel are sublimated, abalone is caught by divers and the scallops by-hand. Other products are sourced from organic or sustainable agriculture and fair trade co-operatives. A wide variety of vegetables grow in his garden and his love of the sea pushes him to support other projects such as the protection of sea fishing. He is also worldwide ambassador for this region.