Vive Maison Mer

Taking over from an institution could have been daunting. Stéphanie and David Le Quellec have decided to approach the subject with serenity, to stand on the master's shoulders as Asian sages do, and to look ahead and see further. There is no need to reinvent seafood cuisine, which remains that of products. But give it a sexy, revamped, contemporary twist. On the ground floor, the nautical menu will be crudos and seafood. Make way for spontaneity: the scallops of the day, are they crunchy with freshness and that all you need is a , a simple drizzle of olive oil. olive and a fragrant pepper to accompany it accompany it in its iodized momentum. Upstairs, around forty and fifty people will be able to discover David's menu, two rooms (one of which can be privatized for events of 20 people) benefit from an enveloping treatment of oak wood and long benches in bronze velvet, leaning towards saffron. turmeric. They are preceded by the open kitchens from which the chef and his teammates will operate, including a pastry chef inspired by the house creations of Pierre Chirac, also taking up the coastal classics: Kouign-Amann, Paris Brest, even Afogato and some frosted fruits including he has the secret.