This honorable old house, flagship hotel and restaurant in South Brittany was taken in March 2010 by Laurent and Sandrine Jouault.
The table Raphael has a well suited regional cuisine, whose leader Laurent Jouault works of local seafood in preparations both chic and familiar : Bavarian lobster and truffle shavings, cooked fried crushed roasted walnuts saint-Jacques, John Dory fillet grout Knucklehead Baye, catfish fillet breaded buckwheat Vadouvan sauce.