L'Embrun

"Now that the media frenzy has died down, Guillaume Pape is getting back to his roots. After competing on French TV's Top Chef and working with chef Olivier Bellin (Auberge des Glazicks), he has opened his own restaurant in modern premises in his native Brittany. Working in the open kitchen, he serves well-made seasonal cuisine de terroir dedicated to high-quality ingredients, such as sea bass, finely diced beetroot, fresh goat's cheese ravioli, beetroot juice with buttermilk or the chef's signature dessert, "douceur de lait": riz au lait mousse, dulce de leche, vanilla ice cream and milk opaline). His feeling for the visuals (perhaps honed by his time on TV) does the rest." - Michelin Inspector

"The name Guillaume Pape chose for his first restaurant denotes the foam formed when the sea washes up on the rocks." - MICHELIN Guide

"The name Guillaume Pape chose for his first restaurant denotes the foam formed when the sea washes up on the rocks – both an obvious nod to the beaches of Finistère, where he grew up, and a reference to the land cultivated by his parents and grandparents. This heritage informs his work in the kitchen." - MICHELIN Guide

"In Brest, at L’Embrun, Guillaume Pape, who once worked with Olivier Belin in Plomodiern, pays a vibrant tribute to Brittany terroir" - Le Guide MICHELIN