L'Embrun
Haute French restaurant · Brest ·
Inventive French cuisine with Brittany terroir and tasting menus
Inventive French cuisine with Brittany terroir and tasting menus
"After competing on French TV'sTop Chefand working in the kitchens of chef Olivier Bellin at Auberge des Glazicks, Guillaume Pape is flourishing in his own restaurant set up in modern premises. Working in an open kitchen, he serves seasonalcuisine de terroirdedicated to high-quality ingredients. His creations include flambéed pollack with a Champagne sauce, served with butternut ravioli and shellfish. For dessert, his iconic "Douceur de Lait" is a tempting rice pudding mousse with dulce de leche, vanilla ice cream and milk opaline." - Michelin Inspector
"Named for the foam formed when the sea washes the rocks—a nod to Finistère’s beaches and the land farmed by chef Guillaume Pape’s family—this first restaurant of his uses that heritage to surprise with modern spins on familiar local, seasonal ingredients; the Retour du Marché set menu (starter + main course + dessert) is €39 at lunchtime Tue–Fri, excluding public holidays." - 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
"In Brest, Guillaume Pape, who once worked with Olivier Belin in Plomodiern, pays a vibrant tribute to Brittany’s terroir." - Le Guide MICHELIN
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