The L’Auberge Bretonne chef Jacques Thorel is known for not caring so much for fancy menus, but “going straight to action”.
Apart from his 2 Michelin stars, J.Thorel has 19 out of 20, a top review by Gault Millau, one of the most influential restaurants’ guide in France which obviously creates super high expectations.
Very often though, the high expectations are not met and are followed by disappointment. No. The disappointment was not that big as the dinner was superb. And yes, Jacques Thorel is a master of his sphere and everything was mouth-watering, but it was not really “a culinary experience” that is worth to travel hundreds of kilometres.
Apart from the lack of creativity, the service and, especially, the work of the sommelier (a young woman extremely passionate about her job) was amazing.
Some pictures
Chateau Kirwan (Margaux) 1982 ; the same age as me 🙂“Galette Bretonne” with lobsterLobster and potato puree
“Nage” of cherries with pistache ice cream and chocolate souffle ???
