Michelin Restaurants in Saint-Malo
Maison Vermer
In a spruce house a stone’s throw from Rochebonne beach, rather than a Dutch painter, you will find a chef whose culinary ambition is to unite land and sea (hence the pun: “ver(t)”/green for the land and “mer”/sea for the… sea!). In his open-plan kitchen, he works with locally sourced produce, delivering well-balanced dishes: cream of white asparagus with shellfish and andouille sausage; soufflée of courgette flower and langoustine, tarragon emulsion; a refreshing lemon and citron dessert… Market-fresh fare, sensibly priced lunchtime menu, more ambitious in the evenings with brunch on Sunday lunchtimes.
Saint-Malo - FRANCE
La Fourchette à Droite
Welcome to Caroline and Étienne Corson's eminently hospitable eatery. She is in charge of the front-of-house and, left-handed, hence the fork in the restaurant's name is on the right! The dishes celebrate the best of Brittany, showcasing first-class seasonal ingredients: monkfish gravlax with creamy fennel and seaweed jam; plaice, partly mashed potatoes and mikan sauce; melt-in-the-mouth baked apple with a crunchy almond topping and cider caramel, for example. Booking is recommended, as seating is limited in the small cosy dining room.
Saint-Malo - FRANCE
Ar Iniz
The restaurant's menu is designed by chef Christian Le Squer. The cooking techniques are spot on, and the top-notch ingredients are expertly prepared, resulting in flavoursome dishes: delicate langoustine ravioli, beurre blanc with chives; Hereford rib steak, home fries; cheesecake-style crème brûlée. The bright, modern setting boasts an exceptional view of the beach, Plage du Sillon. In fine weather, the terrace is a must! A bargain set lunch menu is up for grabs on weekdays.
Saint-Malo - FRANCE
Fidelis
At their spot facing the ramparts, this professional couple are making a big splash with delicious traditional cuisine that remains true to the ingredients: salmon tartare tacos with guacamole, pico de gallo and crème fraîche; minced chicken, rice noodles, coriander, ginger, garlic and soy sauce; peanut and chocolate parfait, salted butter caramel and vanilla ice cream. A pleasant location and smiling bistro service!
Saint-Malo - FRANCE
Méson Chalut
In his "méson" (which means "house" in Gallo, the language of Upper Brittany), the chef-owner goes all out Breton, showcasing seafood and other regional ingredients (buckwheat, lait ribot (Breton buttermilk), Coco de Paimpol beans, salted butter) that he sources locally. Freshness, flavour and a respect for nature.
Saint-Malo - FRANCE
Crêperie Grain Noir
Opposite the Halle au Blé in Saint-Malo, this little crêperie is not to be missed. It serves classic galettes (buckwheat pancakes), as well as more original recipes: the "langouille" galette is with pork tongue; the "Grain Noir" with Breton trout, fresh goat's cheese, crunchy vegetables and lemon; the "Ty Nevez" with andouille from Dinan, egg, Emmental and mustard. They also serve hors d'oeuvre, such as chilli butter and raw cocoa nibs, and salted butter and seaweed tartar. Most of the ingredients are organic; the ciders and wines are natural.
Saint-Malo - FRANCE
Le Saint Placide
Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary restaurant sports a decor of organic curves, Fornasetti tableware and pendant lights by Tom Dixon. Chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies, boasts stints at the Château de la Chenevière (Port-en-Bessin) and at the Amphitryon (Lorient), where he was the second to Jean-Paul Abadie. He conjures up enticing cuisine in the zeitgeist, such as seared scallops, chutney of confit turnips and Noilly Prat. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy etc). Attentive service.
Saint-Malo - FRANCE
Le Comptoir Breizh Café
Breizh Café is the result of a stroke of genius: the idea of mixing Breton traditions with the Japanese flair for presentation. Inviting modern decor with a counter facing the open kitchen, as in Japan. Local ingredients (100% organic buckwheat, oysters from Cancale, butter from Bordier) and a few contemporary touches, such as buckwheat pancakes rolled up like maki. Good choice of ciders.
Saint-Malo - FRANCE
Le Bistrot du Rocher
At a slight remove from the hustle and bustle of tourist activity, but still inside the ramparts, this simple, friendly restaurant is housed in a two-storey building typical of Saint-Malo. The restaurant is run by an enthusiastic chef, who called on Rennes-based artist MioSHe to paint frescoes on the walls. His cooking is inspired by the market (spider crab with curry and beetroot; crépinette – pork sausage patties – and gnocchi; poached pear and guanaja chocolate). Home-made bread and natural wines. Unbeatable lunch set menu during the week; more extensive menu in the evening and at weekends.
Saint-Malo - FRANCE
Le Cambusier
Welcome to this cheerful wine bar in the heart of the illustrious walled city. The owner, a sommelier, who is proud to be a “born and bred” Breton, scours France to unearth excellent tipples. In the kitchen, her husband celebrates local produce: ravioles of pork with pleurote mushrooms and a stock of heritage veggies; loin of cod in smoked paprika with crunchy green cabbage and a lemon-ginger butter.
Saint-Malo - FRANCE
Doma
Within the city walls, a handful of tables set up on the pavement; inside, a compact, contemporary space with a corrugated iron wall section and the menu featuring on enamelled tiles: this house (doma in Slavonic) catches the eye and whets the appetite! Marinated sardine, crispy rice and salsa verde, followed by an open prawn ravioli, bisque and seaweed curry emulsion, and – the final flourish – a madeleine cake, nectarine compote and verbena cream. In short, colourful dishes that showcase the season (and are good value for money, too!).
Saint-Malo - FRANCE
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