For the final meal in Perros-Guirec, the most well reputed restaurant in the best situated hotel had to be it. Luckily I was staying at the hotel also and could enjoy the beachfront location, the sunset and the moderately warm outdoor spa.
The a la carte was reasonably priced at €62 for 3 courses.
Pitted olives and vegetable crisps were presented first. The amuse bouche was a tuna maki piece showcasing an excellent piece of fish.
Entrees
- Saint Pierre/John Dory (with yuzu, small pickled vegetables, avocado cream, gomasio powder) - often I'm concerned about how well a place can cook fish. As expected from an upmarket restaurant along the beach, the fish was soft and good quality;
- Lobster (with Colonnata bacon, green asparagus, peas, lobster sauce) extra €5 to set menu - 3 lobster pieces adorned a mild sauce with the other highlight being nice crunchy fresh peas. I don't think the amount of lobster justified the extra €5 price but sometimes you just have a craving for lobster.
Main
- Signature Sea Bass (in a salt crust, mashed potato with truffle, vegetables, vierge sauce) - a bit of fish theatre with the cracking of the salt crust, deboning the fish and serving it with the olive/onion/herb/oil sauce, very very strong truffled potato and some buttered vegetables. The fish was cooked perfectly.
Dessert
- The Szechuan (crispy pecan, chocolate cookie, creamy Manjai & Jivara chocolate, Azelia raised ganache with Szechuan berries, chocolate icecream) - lots of chocolate forms on a plate;
- Souffle (with pan-fried apricots with honey & rosemary, almond icecream from Provence) - stunningly soft and warm souffle with the warmest sweetest apricots and a hint of rosemary.
Petit fours finished the enormous amount of food with chocolate ganache and lemon curd on biscuits.
Overall the ingredients were excellent quality and the cooking techniques were skilled. There isn't much competition in the area but it's clear to see why this is the highest rated restaurant in Perros-Guirec.