Château de Sable a gourmet restaurant
Chef Julien Marseault was recruited in 2013 by the owner of the Château de Sable (Castle of Sand), to take over the brand new kitchen gourmet restaurant.
With his team of 9 people handpicked and high-tech equipment, the young chef offers a refined menu with products fresh seafood, seasonal and high quality provided primarily by fishermen from Argenton and Lannildut.
Three toques category of the best young chef of Brittany Gault & Millau
In the hands of the young Breton chef, abalone, location and line of bass, lobster and prawns reveal all their other iodine flavor subtly enhanced by the accompaniments of vegetables from the organic garden Castle Kergroadez owned by Franck Jaclin. The latter can be proud of having bet on this young prodigy who stoves, barely five months after the restaurant opened, was crowned with three toques in the category of best young chef from Brittany Gault & Millau.
A refined menu with products fresh seafood, seasonal and high quality
A well-deserved reward for this young man from the Côtes-d’Armor after off hook his CAP AND BEP in Brest, followed a faultless, from the restaurant L’Agape in the small port of Sainte-Marine (29) until ‘and the famous starred restaurants Guy Savoy in Paris, the great Cala Rossa Porto-Vecchio in Corsica, the Beau Rivage in Lausanne, Switzerland. In 2008, he returned to Cala Rossa, where he received his first Michelin star and another star at U Santa Marina in Porto-Vecchio, before returning to his homeland at the Château de Sable, facing the Sea Iroise, where he finds his first inspiration sources, its fish and shellfish in Proust so few that allow him to reveal his talent top of its 32 years.
An accessible menu
Every noon, weekdays, a menu is available with two choices of starters, main courses and desserts. The map is always prepared to meet arrivals, of the season and, of course, the inspiration of Chef! To note, the effort at the price 19 euros to the kitchen to make accessible to all.
