Alexandre fourchon /L'Embrun
David Lupion/L'Embrun
David Lupion/L'Embrun
@cooklicot /L'Embrun
@cooklicot /L'Embrun
Samuel Jacques/L'Embrun
L'Embrun
Michelin Guide
Worth the step
Modern Cuisine
The Michelin Guide's review
Now that the media frenzy has died down, Guillaume Pape is getting back to his roots. After competing on French TV's Top Chef and working with chef Olivier Bellin (Auberge des Glazicks), he has opened his own restaurant in modern premises in his native Brittany. Working in the open kitchen, he serves well-made seasonal cuisine de terroir dedicated to high-quality ingredients, such as sea bass, finely diced beetroot, fresh goat's cheese ravioli, beetroot juice with buttermilk or the chef's signature dessert, "douceur de lait": riz au lait mousse, dulce de leche, vanilla ice cream and milk opaline). His feeling for the visuals (perhaps honed by his time on TV) does the rest.
Location
48 rue de Lyon29200 Brest