In his gourmet restaurant in Plancoet, close to the sea and the land, the head chef Maxime Crouzil puts into evidence the products of the surrounding territories.
The big blue Atlantic Ocean near by permits the chef to prepare daily fish and shellfish, but also delicious seasonal vegetables.
Quality products fresh and regional are the origins of tasty dishes.
Genuine creations, his dishes are gourmet and tasty.
With delicacy, he highlights the fresh food and respects its natural flavours.
A ‘savoir-faire’ he has the pleasure to share every day.
Maxime Crouzil’s cooking has been compensated since 2011 by Gault&Millau. The same year he was “chef d’espoir” and obtained the Gold Trophy in 2012. The last years he has obtained three toques.
The Michelin guide renews annually their confidence; one star since 2005.