welcome to Pourquoi Pas restaurant - Caring about highlighting the rich Brittany Terroir in a sustainable approach, we would like to thank our local producers for their passion and expertise La boulangerie Mamie our baker & Alg Emeraude from Saint-Lunaire La Maison Daniel delivering us local potatoes, vegetables, herbs and fruits, and also organic vegetables from Anthony Josse, Saint-Lunaire It is also from this initiative that we chose to use Nordaq Fresh an environmentally friendly water, produced and filtered in-house by a patented system of filtration. This water offers an exceptional quality with a neutral taste and invites us to adopt a sustainable behavior and reduced our carbon footprint. And obviously we would like to thank every actor who is helping our restaurant to be an eco-friendly haven. Julien Hennote The Chef
The Chef Menu 2 courses 28 3 courses 35 Only served at lunch except weekends, bank holidays and bank holidays eve Lord Hamilton Menu 55 Squids and Clams in a watercress broth, citrus gnocchi Pork belly cooked with hay, Haddock and Andouille Sausage from Dinan Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Thin and crispy leaves of muscovado sugar, Foamy Tahiti's Vanilla and mango sorbet
Lyona Faber Menu 75 Squids and Clams in a watercress broth, citrus gnocchi Celery and pink onions like a risotto, grated black truffel and parmesan Scallops cooked in the shell, leeks, seaweed and black garlic John Dory Fillet, reduced fish juice, safran potatoes and red meat radish Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Poached pear with mulled red wine, crunchy chocolate and sweet spices sorbet
Gourmet Promenade 95 This menu will be the same for all our guests Squids and Clams in a watercress broth, citrus gnocchi Celery and pink onions like a risotto, grated black truffel and parmesan Scallops cooked in the shell, leeks, seaweed and black garlic John Dory Fillet, reduced fish juice, safran potatoes and red meat radish Pork belly cooked with hay, Haddock and Andouille Sausage from Dinan Emulsion of Bellevue blue cheese, Breton whiskey and beetroot sorbet Thin and crispy leaves of muscovado sugar, Foamy Tahiti's Vanilla and mango sorbet Poached pear with mulled red wine, crunchy chocolate and sweet spices sorbet
To begin Squids and clams in a watercress broth Citrus gnocchi Celeri and pink onions like a risotto Grated black truffel and parmesan Blue Lobster ravioli Pressed juice and almond milk 25 32 31 To continue scallops cooked in the sell Leeks, seaweed and black garlic John Dory Fillet reduced fish juice Safran potatoes and red meat radish Pork belly cooked with hay Haddock and Andouille from Dinan 26 40 32 To finish Emulsion of bellevue blue cheese Breton whiskey and beetroot sorbet Poached pear mulled red wine Crunchy chocolate and sweet spices sorbet Thin and crispy leaves of muscovado sugar Foamy Tihiti's vanilla and mango sorbet 10 16 16 All our prices are including VAT All our bovine meat is of French origin All courses are Home-Made and cooked on site from unrefined product
Food and Wine Agreements Our sommelier selected wines by the glass to accompany your meal with harmony. Food and Wine - 2 glasses 20 Food and Prestige Wine - 1 glass 20 All our prices are including VAT All our bovine meat is of French origin All courses are Home-Made and cooked on site from unrefined product
Awards - The Pourquoi Pas Restaurant has earned one star from the 2019 Michelin Guide. The Gault et Millau guide has awarded to the restaurant Pourquoi Pas two Toques, placing it to the rank of leader s tables. A very fine cuisine, worth the detour! Michelin The most beautiful addresses Gault & Millau Leader s tables