Le Coquillage

Excellent and inventive dishes but the ambiance overlooking the bay is truly what makes it special. We also loved having our amuse bouche and desserts in the lounge which felt so hospitable. Also their cat was so sweet and an excellent ambassador for the hotel!

One of the 5 best meals we ever had, anywhere. We had the menu for 210 euros. Mainly seashell items. It was to die for! The freshness of the product plus the creativity of the chefs made it an incredible meal. The cheese cart also was unbelievable! Great wine also.This meal had the same quality as the one in Narisawa Tokyo or in Maido Lima.

Supposedly a two stars Michelin restaurant, though I did not feel it. The room was packed, which made the atmosphere rather stressful. The staff felt under pressure and the service was slow — more than 2 hours to get a starter, a main dish and dessert. We did not feel any emotion in the plates. They were good, but nothing astonishing. Good products well prepared. I really tried to connect and enjoy this up to what was at stake, but it failed me.

A break in my Michelin Marathon in Paris (follow me for the Parisian reviews and to discover the next challenge ) As usual I’ll only focus on what’s interesting. Here what’s extraordinary is that you’re teleported back in time on the spice road, sailing the seven seas, discovering rare flavors, and bringing them back to Brittany. Just like back in time you want them to be accommodated with the best ingredients you gave and yet respect both flavors. The respect for the spice equals the respect for the ingredients. Very far and very close. Very old tradition and very modern attitude (green star). Usually I don’t recommend to go for the upgrade in terms of ingredients. But in this specific case, I strongly suggest you try both lobster (the one with the Mexican sauce and the « normal «  one, a l armoricaine). Why? First because in both cases the lobster is not ruined by the sauce. You can actually enjoy it. And that because the usage of spices is so refined that it beings the best out of it in two different manner. Please note that it is not spicy at all. It’s just masterful in his usage of fine and delicate spice. Like nearly every multiple stars outside of Paris the atmosphere is a bit less casual, mainly due to the crowd and not to the team that was adorable. Definitely a top tiers two stars. A third star may ask them to rethink space wise (knowing they are also an hotel) but it’s clearly an option that I wish them to have.

One of my favourite restaurant around saint malo. We always had a good moments everytime we went. The food is great , service team is amazing ! I really love the environment of the restaurant , the view and everything is just great ! Recommended to go for lunch , you enjoyed the view better then evening

Everything was perfect!! Absolutely recommend this restaurant! The decor, the service and the vue were excellent and each plate had such unique and memorable flavors! Make sure to reserve your table well in advance

I think the table should be cleaned between two dishes. Poor selection of cheeses and pastries are far from being amazing. We had the best cider of the menu according to the sommelier (and price...) but found it hardly drinkable. It's a good restaurant, but can do better

hands down, literally, the best meal i‘ve ever had in my life. quality, flavor, variety, creativity, the delicious wine pairing, and that it was presented with a sea voyage backstory. wonderful setting and staff. couldn’t stop talking about it for days! merci :)

Favourite restaurant in the world. Unparalleled in my limited experience. The kind of dining experience I talk about for months and years after I eat here. Chef Roellinger changed the way I see food. He changed the way I prepare and present my ceviche. He changed the way I use salt. I am a lover of spice, used to calling myself a connoisseur. I learned humility at this restaurant's table. I rediscovered what it is to savour every bite, to marvel at the marriage of tomato and dessert, to relearn curry, coming from a culture where roti is bread, channa is peas, and chutney is confiture. The chateau overlooks the sea, the record breaking tide unveiling miles long sand and Mont St Michel in the near distance. The table settings, votives of seeds and flowers are reminiscent of what you see through the windows. My first plate here, I remember thinking, a piece of the ocean was presented on my plate. I had white fish in a frothy fennel reduction. I tried for weeks after to recreate the experience. Technique is everything at this level of dining. The dessert is an onslaught of the sugar cavalry. It's everything you expect at a mad hatters tea party: fantastical, unusual pairings of things you expect to be savoury but they turn out to be sweet- plus all the classics. And they come in tiered platters on wheels until you say stop. I'm not even a dessert person but here is a place where yes is usually the right word.

Stayed here yesterday it is a beautiful property! The restaurant we had dinner at also, it was mediocre for the $$ spent. Had oysters , clams three ways and the Sole that came with mashed potatoes.....really, dry mashed potatoes at a claimed high end French restaurant?? Are you kidding me??? You can't have bad seafood in Cancale area, but it just was not very imaginative at all! They claimed their dessert trolley was the bomb, it truly bombed out don't waste your time or calorie intake! It was really bistro food at a place trying to be more than that.. It has a great view though and wine list, as it should. Wine list is a bit overpriced compared to most other places I visited for the past several weeks. The white Burgandy wine and the amuse bouche was the best thing we had all night!

Actually 4 3/4. Lost points by scoffing at our request for oysters served with hot sauce. Once past that our meal was delightful! Our oyster entrees both half shell three ways and stewed were fresh and flavorful. Our mains of cuddle fish and sea bass were beautiful with interesting subtle flavors. AND oh my the desert cart!! Wonderful pastries, ice creams, cakes and chocolates, it was hard to decide, so we didn't and received tastes of several. Tres Bon!

Outstanding Breton chef Olivier Roellinger has created a wonderful restaurant in an exceptional setting. With sea views and a terrace overlooking the shoreline, approached through attractive gardens, the restaurant's situation already feels special. The food and excellent service reinforce those first impressions. The menu is particularly strong on seafood, beautifully and imaginatively cooked (Roellinger is renowned for his sophisticated use of spices); the bread is baked on-site. The dessert trolley is something of a highlight, though: a gorgeous, ever-changing selection including ice creams, tarts, caramels and much more. You are encouraged to try as many as you like and everything is superb! While the restaurant is not cheap, it certainly offers excellent value both for the quality of the food and for a lovely overall experience.