L'Anthocyane

L'Anthocyane is a Michelin-starred restaurant in the heart of Lannion, a destination for seasonal fine dining. The kitchen showcases regional produce, transforming local ingredients into contemporary, carefully composed dishes that evolve each season, with an emphasis on precision, balance and modern techniques applied to Breton ingredients. The house highlights seafood and shellfish alongside land dishes, offers Maison Bordier cheeses as an option and features pigeon on the discovery menu. The dining room offers a convivial, welcoming atmosphere; site imagery shows cosy interior and wine cellar, and the décor suggests an intimate, refined space for tasting menus. Cuisine is modern and refined; menus change with availability and presented as composed set or tasting menus, including a lunchtime formula and multi-course "Saveurs iodées" and "Menu Découverte" that reflect market and sea arrivals. Chef Marc Briand leads the kitchen. Specialties include raw scallops — winter radish, mâche sorbet; langoustine in ravioli — cabbage, pomegranate, parmesan emulsion; sea bass — puffed quinoa, squash, endive‑tagetes oil; pigeon — miso, red cabbage tartlet; Manjari chocolate — tropical fruit, guava sorbet; scallop carpaccio — spiced avocado tartlet.