Whiting-pout marinated in Kerala curry spice, white radish glazed in soy and samphire or pistachio-flavoured kouign-amann with halva ice cream… Former Michelin-star chef, Ludovic Dirscherl, celebrates the osmosis between Brittany and more exotic flavours from further afield, particularly in his tasting menu. The small dining room sports rough wood panelling, bare stone and a fireplace.