Maison Vermer

Maison Vermer is a gastronomic restaurant in Saint‑Malo. It took over Coude à Coude, preserved its identity and keeps ties with former owner Nicolas Bourdon. The kitchen is led by Quentin, from Finistère Sud, who trained in starred kitchens, became head chef at 27 in Saint‑Tropez and later worked in Aix‑en‑Provence; and by Sophie, who trained in luxury hotel houses, spent five years with Groupe Airelles and also worked in Saint‑Tropez and Aix‑en‑Provence. Maison Vermer can be privatized for events and is recognised by Gault & Millau (14/20, 2 toques) and listed in the Michelin Guide. The dining room is warm and convivial. Service is relaxed at lunch and more gastronomic at dinner. A friendly service team has been retained from the previous establishment. The cuisine applies modern gastronomic techniques and centres on products from the sea and vegetal ingredients. The kitchen privileges short supply chains and local producers, updating menus seasonally to blend tradition with contemporary creativity. Specialties include seafood‑forward and vegetal‑focused dishes, daily menu, four‑step lunch menu, tasting menus for dinner and convivial Sunday buffet "A Sunday like at home".