La Serre

La Serre in Paimpol (Côtes‑d'Armor) is a contemporary house that positions itself between a gastronomic restaurant and a chic bistro with a strong focus on terroir. It offers structured tasting menus of six and eight sequences, with optional wine pairings, cheese selections and a carefully considered wine and beverage accompaniment. The kitchen maintains close relationships with local suppliers — La ferme de Kersa for fruits and vegetables, Top Atlantique for fish and Fromagerie de la Vieille Tour among others — and emphasizes fresh, on‑site preparation; menus may change according to arrivals. The venue is recognised in guides as offering modern cuisine and is selected by the Michelin Guide. The dining room extends into a bright, century‑old glasshouse (véranda) that opens onto a garden and the sea and is filled with verdure and light. A pleasant terrace and a convivial bar lounge beneath the historic verrière complete an elegant yet relaxed setting. Chefs Anthony Pierson and Perle Hennemann arrived from Alsace and recently took the reins; Anthony Pierson (Chef cuisinier) runs the kitchen while Perle leads pastry and signs elegant, audacious pâtisserie. The cuisine is contemporary and season‑driven, combining Breton seafood and local produce with vegetal touches and techniques inspired by the chefs' travels to sublimate each product. Specialities include black seabream tartare with radish and green apple; squid with potato stew and squid ink; wild seabass with kale and mushrooms; duck filet with turnip, peanuts and butter sabayon; a selection of aged cheeses from Fromagerie de la Vieille Tour; and a hazelnut, coffee & milk dessert.