Opening times

Lunch Service : from 12:30 am to 1:30 pm
Diner Service : from 7:30 pm to 9:30 pm

Practical information

We thank you in advance for adapting your dress code to the places.

Michelin Guide

1 Michelin star since 2000

Weekly closures

The restaurant is closed on Mondays and Tuesdays.

Annual closure

From november 17, 2019 to april 1, 2020.

Exceptional closure(s)

no closures planned.

Our MENUS

Eric Guérin, a certain state of mind…

A deeply human and committed chef

Eric Guérin is the cornerstone of the Mare aux Oiseaux, so much so that they are now indissociable from each other. To understand the process from the kitchen to the plate, the atmosphere prevailing in this establishment, just listen to what the owner has to say…

“I try, in my own way, to make you forget the everyday things, for a few hours, to heighten your senses to reveal the magic in the moment. For me cooking is a language through which my actions and thoughts give the products a special meaning. The crispness whispers in your ears, the smoothness is comforting. I work with hot, cold, cooked, raw, sharp and sweet, to reveal all of the sensuality of my cuisine.

I am committed to protecting the environment. At the Mare aux Oiseaux we prefer mullets to sea basses, weevers to turbots… I try as much as possible to promote the tremendous work of our local and regional producers by prioritizing short distribution channels. I believe that protecting the environment is also about preserving the environment we live in to give you an exceptional experience.

I take care of my staff’s well-being as much as I can so that together we can share our greatest passions and convey this to you when you enter our beautiful establishment.”

MORE INFOS ABOUT ERIC GUERIN

> 3 course Menu

A stroll in the Brière . Menu

AMUSE BOUCHE + STARTER + MAIN COURSES + DESSERT + SWEETS – €55

STARTERS

Catfish filet, vegetal atmosphere.

Pressed veal head seaside, cherry vinaigrette and artichoke.

MAIN COURSES

Mackerel, cabbage with the first strawberries and for the sun, kalamata olives.

Candied Brière beef shank, fresh sea weed from le Croisic and grilled squids.

DESSERTS

White as snow, rhubarb and Gwell ice cream.

Crispy cocoa, creamy passion fruit with Chinese badiane.

Chocolate and buckwheat crispy flavored with Jamaican pepper.

Amber muscovado soufflé, pineapple marmelade and frosty white rum.

> 5 courses Menu

Peck together . Menu

AMUSE BOUCHE + 2 STARTERS + FISH + MEAL + DESSERT + SWEETS – €78

STARTERS

Stripped trout with Guérande salt, radish and egg yolk candied with honey from our hives.

Vegetal raviole with seafood from our coast, fig leaf emulsion.

Mrs Huitric’s collection of heirloom tomatoes, blue lobster and nectarines with Gwell from the farm next door.

Einkorn wheat, smoked eel and snails, summer mushrooms and rain pearl.

MAIN COURSES

Ray cheek with wild rice, pickled apricots and flowers butter.

Sweetbread (or Anjou poultry) collyflower purée, reduced sauce with flavors from the swamp.

DESSERTS

White as snow, rhubarb and Gwell ice cream.

Crispy cocoa, creamy passion fruit with Chinese badiane.

Chocolate and buckwheat crispy flavored with Jamaican pepper.

Amber muscovado soufflé, pineapple marmelade and frosty white rum.

> Carte Blanche

Inspirations . Menu

AMUSE BOUCHE + 5 COURSES + SWEETS – €92

A 5 courses menu, to be ordered for the entire table, suggested in a «carte blanche» spirit to confidently follow Eric Guerin through his secret garden where he finds his inspiration.

> Tasting Menu

Migrations . Menu

AMUSE BOUCHE + 8 COURSES + SWEETS – €120

A eight courses menu, to be ordered for the entire table, where the chef invites you to discover his creations through different courses selected in the spring collection.