Auberge Ti-Coz
Come and talk about the food at Ty Coz - and then taste it!
Restaurant, Gourmet cuisine, Traditional cuisine, Seafood
in Quimper
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At Ty Coz you’ll enjoy some of the area's most original cuisine, but you’ll also love it here for the contemporary rustic decor and the house philosophy.
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Let’s follow Jean-Christophe Despinasse and find out about the produce used in his dishes. “I want to pay more and more attention to the produce and move towards organic or rational farming, both for food or wine”. One example is this pork fed with non GM linseed that is served as country-style bacon. It doesn’t just smell good, it’s crunchy too. It’s cooked at a low temperature for eight hours making it crunchy on the outside and moist on the inside – and that’s just the first of a whole...
Let’s follow Jean-Christophe Despinasse and find out about the produce used in his dishes. “I want to pay more and more attention to the produce and move towards organic or rational farming, both for food or wine”. One example is this pork fed with non GM linseed that is served as country-style bacon. It doesn’t just smell good, it’s crunchy too. It’s cooked at a low temperature for eight hours making it crunchy on the outside and moist on the inside – and that’s just the first of a whole load of gourmet ideas. Try scallops roasted in Madagascan vanilla, young pigeon roasted in cardamom, “Duo de la Mer” (seafood duo) with shellfish or oyster and lime sorbet. Short cooking times, intensely flavoured sauces coloured with carrot, rocket or peanuts, and original tastes and ideas like this Black forest gateau with a twist. How could you possibly resist?
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Chef
- Valérie et Jean-Christophe DESPINASSE
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Environment
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Spoken languages
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Services
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Equipment
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Services
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Rates
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Payment methods
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Rates 2024
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Menu of the day—
