At an airy roadside inn with an attractive garden, Guy Guilloux turns out a range of Breton specialties. Since the chef places a special emphasis on seafood, options might include a galette stuffed with spider crab, a langoustine flan, or a brochette de coquilles Saint-Jacques that’s been grilled on the large hearth in his open kitchen. For dessert, indulge without guilt on the light homemade rhubarb and strawberry compote.
Dec 28, 2008
We have eaten at La Taupiniere two or three times a year for the past five years and have never been disappointed. The food is glorious and living in Belgium we are quite spoiled. The menu is flexible, you can mix and match according to your fancy, the wine list is outstanding and the food could not be more fresh. The chef sources almost all his ingredients locally and you can taste it. The service is friendly and despite what it says here on the
site, we always show up in jeans.