Beau Boucot
Iodine-flavoured bistronomy overlooking the ocean in Saint-Michel-Chef-Chef
Restaurant, Traditional cuisine
in Saint-Michel-Chef-Chef
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Facing Tharon beach and its fisheries, enjoy cuisine inspired by the ocean. A la carte: fish in a subtle sauce, a portion of shellfish to share and a bowl of boucots (grey prawns) as an aperitif.
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On the beach at Tharon, just opposite, many fishermen come at low tide to flush out the boucot. In the area, this is the name given to grey shrimp... served fried as an aperitif! With their 'Beau Boucot', Mathieu Guibert, Michelin-starred chef at Anne de Bretagne (in La Plaine-sur-Mer) and Claire Bâcle wanted to create a second, more relaxed address, open 7 days a week. Everything about this seaside restaurant exudes iodine. The decor, with its blue-and-white striped banquettes and tables...
On the beach at Tharon, just opposite, many fishermen come at low tide to flush out the boucot. In the area, this is the name given to grey shrimp... served fried as an aperitif! With their 'Beau Boucot', Mathieu Guibert, Michelin-starred chef at Anne de Bretagne (in La Plaine-sur-Mer) and Claire Bâcle wanted to create a second, more relaxed address, open 7 days a week. Everything about this seaside restaurant exudes iodine. The decor, with its blue-and-white striped banquettes and tables made from restored shells, and, of course, the bistronomic cuisine. Shellfish ravioli, roast skate, smoked trout... served with a sauce, chef Gauthier Delbé's signature, and accompanied by a careful selection of wines. An original feature of the menu is the oysters, clams, foie gras and other "flesh and iodine" portions to share, with a view of the typical fisheries of this Atlantic coastline. At sunset, it's magical!
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Spoken languages
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