La Fourchette à Droite

La Fourchette à droite is a seasonal, contemporary French restaurant. Its gastronomic concept uses refined ingredients, mixes surprising flavours and brings people together while sourcing locally from regional suppliers, farmers and producers. Caroline and Etienne Corson, successors of the restaurant Gilles, bring experience from Relais & Châteaux and notable tables in Switzerland, Ireland, Luxembourg, Spain and Brittany. They have worked alongside chefs Patrick Jeffroy, Jean Philippe Foucat and Arnaud Béruel. Prices are net with service included. The restaurant is recognised in the Michelin Guide under "Cuisine actuelle" and holds a Bib Gourmand distinction. The dining room is cosy and warm, emphasising conviviality, and the restaurant sits in the heart of Saint-Malo's walled old town. The kitchen serves traditional yet refined contemporary French cuisine that respects the seasons and market produce, with a menu that changes according to seasonal availability and local sourcing. Specialties include Œuf parfait with Jerusalem artichoke cream and foie gras royale; Smoked salmon with beet hummus and sesame; Lieu noir with black (vénéré) rice, shiitaké and coconut curry sauce; Joue de bœuf confite (braised beef cheek) with seasonal vegetables; Saint Jacques (scallops) with leek, potato and chanterelles in a saffron sauce; Tartelette citron vert meringuée and Pomme fondante desserts.