La Vieille Tour

La Vieille Tour holds one Michelin star and is a coastal institution of 70 years; it received its star in 2003 and was refurbished in 2019 with an anthracite façade and a minimalist, cocoon-like interior. The dining room is a minimalist cocoon in anthracite-grey and dark tones with ivory seating and tables; maritime accents — a wooden oar, a coral-like chandelier and woven acoustic panels — reference the nearby bay and focus attention on food and wine. Cooking is modern, marine-driven and rooted in Breton products, championing daily arrivals from local fishermen. Sourcing is explicit: morning landings at Saint-Quay-Portrieux and Erquy, partnership with the Gallen fish merchants, organic butter from Couleur Froment and serviceware by a dedicated potter. Menus range from a weekday market three-course to multi-course tasting options, with optional beverage packages curated by sommelier Frédéric Boulic and an open wine cellar of hundreds of appellations that underpins the restaurant’s maritime terroir and close producer relationships. Nicolas Adam (Chef) returned to Brittany after formative years in Paris with Patrick Pignol at the Relais d'Auteuil and four years as head chef in Portland, Oregon, and opened the restaurant with his wife Solange. Specialties include Saint-Jacques snackées with potimarron and smoked lard espuma; Bar sauvage poêlé with pleurote and scorsonère; Cabillaud basse température with parsley root mousseline and beurre blanc; Ris de veau poêlé with smoked potato mousseline; Foie gras mi‑cuit with spiced pear and pecan praline; Soufflé caramel de beurre salé with vanilla ice cream.