Chef Romain Le Cordroch has travelled extensively, across continents (China, Australia, Brazil) and from one fine restaurant to another (Atelier de Rabanel, Atelier Robuchon, Violon d'Ingres). Now returning to his roots, he has established a natural style of plant- and fish-based cuisine. He lets nothing go to waste – everything is transformed. For instance, his gomasio is made from fish scales warmed in the oven! His dishes always demonstrate his know-how, eg mussels marinière, Armenian cucumber with verbena and a gwell (Breton fermented milk) foam.