La Voile D'or - Plurien

The Voile d'Or, in Plurien (22), offers nothing less than a true gourmet, through a gourmet French-inspired kitchen well does not lack originality. You can taste a duck liver graduate, brioche; a toasted sesame bar. And dessert, themes such as strawberry (with merengue and angelic) or raspberry (Savage purple and dark chocolate). Be sure to delight your palate that approximately between 75 and 100 euros to the card (menus vary between 25 and 50 euros).

Sit at the restaurant table the volido facing the sea and enjoy the magnificent cuisine of the young maximin hellio. the chef proposes us a Bretone cuisine open to the world and the sea, both in its own sense and in a menu made of regional products, where the color is the dominant note of each dish. A kitchen is often reduced in several dishes, such as the van cooked in 5 different ways. Recently, raw and roasted leathers were spread, with lemon and young acidity and vegetables are very present in the vilido d'or menu. For example, the merengue to the strawberry and the angelic or in the hibisco broth that accompanies the bogavante are exquisite. a maximin loves herbs and vegetables, and it is observed in the unique taste of the food it makes.

Sit at the table at the La Voile d'Or restaurant in front of the sea and enjoy the magnificent cuisine of the young Maximin Hellio. The chef proposes us a Bretonous cuisine open to the world and the sea, both in its own and figurative sense. A menu made from regional products, where the color is the dominant note of each dish. A kitchen is often declined in several dishes, such as the cooked van in 5 different ways. Recently, raw and roasted scallops were proposed, with lemon and young shoots. The acidity and the vegetable are very present in the menu of La Voile d'Or. For example, the merengue to the strawberry and the angelic or in the scented broth of hibiscus that accompanies the bogavante are exquisite. Maximin loves herbs and vegetables, and that is noted in the unique taste of the food he makes.