• Philippe
VETELE, Chef
In his kitchen, Philippe VETELE deploys the whole range
of his talent with inventive, creative and light cooking,
which gives priority to the local catch and to regional
produce.
"
Cuisine de la mer chez Philippe Vételé.
Dans cette hôtellerie immaculée, bleue et
blanche, c'est la Californie aux portes de la Bretagne.
Philippe Vételé aime son petit port et toutes
le fortunes de la mer qu'il recèle. Cet océan,
son principal fournisseur, lui permet d'organiser de merveilleux
menus à thème autour de la Saint-Jacques,
de la langoustine ou du homard (...) Déclinaison
d'huîtres de pleine mer, en sorbet, froide en gelée,
tiède en marinière, chaude au curry; Bar
de ligne et huîtres en tartare, bigorneaux et salicornes;
Pigeonneau cuit, désossé, pastilla d'abats"
"A
self taught man who flirt with three hats, it is not common.
This cuisine appears as playful, next to the product,
purified, "juste", luminous, in one word successful.
Foie gras "aspic" and aspargus, Muscat, Beaume
de Venise and morels in condiment, "royal of Aspargus";
Oysters just tepid, zabaglione of "gros plant";
Sea bass superimposed, scale of "St Jean" truffles,
and balsamic caramel, lime and raspberries cream.
"Perfect
accomplice Philippe Vételé give his cuisine
his own version of innovation following the tradition,
and concentrate one the best local sea side and country
side products. We discover the theme menu as the seasons
goes by, scallop shell in March, aspargus and morels
in april, dublin bay prawn in may-june, lobsters in
july-august, shellfish in september, mushrooms (boletus)
in october, foie gras and truffles in december. We explore
all ressources till the end, thinking to stay longer
to taste more. Each meal will have it's surprises, it's
own taste. Royal Dublin bay prawn, just cooked, saffran
pistils, shellfish soup with tonka beans. Iodized cappucino
of oysters, carpet shell and razor shell. Sea bass cooked
at low temperature, iodized carpet shell sauce, aspargus
of the " Pays de Retz". Monkfish roasted with
cuttlefish, guacamole, velvet crab and rice. John dary
back cooked on one side, with small shellfish from the
coast, blond tatin ans shallots. Veal sweetbread braised,
cabbage confit, fresh morels and aspargus, veal juice
with liquorice. Rabbit "Rex du Poitou" declined
: crystillazed leg, compoté of shoulder, roasted
back cooked on time, verjus juice. Thin chocolate tart
extra bitter. Thin strawberries tart, balsamic caramel
and sichuan pepper. Two points full bloom, which rejuvanate
our references. A decontracted and very professional
way to rethough hospitality as a good moment together.
Evrything is planned , imagined detailled for you. To
be short our "coup de coeur" still beat strong
