ANNE DE BRETAGNE ^{* * * *}

Excellent repas, personnel à l'écoute de mes aversions culinaires avec des plats de substitution au moins aussi bons que les plats d'origine. Très bonne expérience !
Juste un petit bémol : le sommelier n'était pas du tout au point sur les whiskys et m'a apporté de l'eau gazeuse pour le mien ... A retravailler ;)

Nous avons passé un séjour magnifique,
Toute l’équipe de l’hôtel et du restaurant est super attentive,
Merci encore, nous reviendrons quand nous auront l’occasion.
À bientôt

Une magnifique table dans un cadre douillet. Deux étoiles bien méritées

Cuisine et service exceptionnel

After last year France 3 stars challenge, repeating the Parisian stars, this year was the big 2 stars. I did more than 50% of them, follow me for all the reviews and updates (I’m publishing with a delay)

Being a Grande Table du Monde, Relais et Chateaux and a Gault et Millau 4 toques, Anne de Bretagne was obviously on the list. It was not the only reason, I also had some very positive feedbacks from sources I trust.
So what’s extraordinary here?
The Loire estuary. And the rest.
The Loire estuary got me confused and delayed this publication. Yes, sitting there I first got confused, like some other critics. You see the ocean, you focus on the seafood. Well, it’s not an ocean, it’s an estuary. And your gaze sees the arrival after a long journey. A journey that brought you here, so of course the main local ingredients will be from the sea, but you’ll arrive with the taste of the land and the river still in your mind. The eels risotto with a langoustine carpaccio and Parmesan would be the classical demonstration to my point but it’s the Lobster that did it for me. It’s not a lobster like a guy from Brittany would do it (classical or the one who traveled and brought some spices from across the oceans). No a guy from the land, who traveled through, met some people along the way (Alléno, Le Squer) and arrived at this estuary. The one that did it for me is lobster with wild garlic (bear’s garlic), vin jaune, mushrooms and more… it’s not about the ocean, it’s an estuary, it’s the end of a journey through the land with the sea as an ultimate inspiration.

The best dish, was the main one, which is the sign of the true master, like the rest. The rest is everything. The chef himself, genuinely touching, gastronomically and humanly. The service with different voices, different telling of the dishes. The wine list with its gems at an unbeatable price for a two stars (even compared to some one star).
Definitely, lately, it worths the travel to take the A11 or A10 and go down to the Pays de la Loire (Loire’s countries), with Fleur de Loire, Bagatelle, La bergerie, all the Vendée stars and a this one (to name the one that I reviewed). Actually, I would recommend to do this one and finish by La Marine. You would have done the journey, the Estuary and then the Ocean with the intensity of the emotions it can create.

It’s a top tiers 2 stars.