Le Gavrinis
The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he showcases the produce of this plentiful, vibrant region, with dishes like a medley of locally grown mushrooms (pleurote, shiitake), served roasted, in ravioles and in consommé or red mullet paired with a chervil coulis and a dressing of bone marrow and andouille, or John Dory, artichokes, cured meat, shellfish and a white wine sauce. A genuine gourmet halt, further enhanced by a ‘sustainable’ interior décor, adorned in driftwood and a soft
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