New restaurant: Claire offers her “world housewife” cuisine in Saint-Quay-Portrieux

After the P’tit Flot, just a few weeks ago, it’s the turn of Heaven brotha new restaurant tendencyto settle on rue Clémenceau, in Saint-Quay-Portrieux (Côtes-d’Armor), in the heart of the Portrieux district.

Market cuisine

It is Claire Biron-Plassard who is in charge of the business and the kitchen. Of Quinocean origin, Parisian for a time, then Paimpolais, finally Tagarine, it is here, near the port, that she decided to put down her luggage, also decided to take flight, alone.

I worked at Birdie, at the Boisgelin golf course, in Pléhédel, as co-manager and head chef from 2022 to 2024. It was my first experience in these conditions. I learned a lot, but today I feel the need to develop my creativity, my own menu, my own cuisine

It is market cuisine, with fresh and local products, a cuisine of housewife of the worldspontaneous, reasonable and a slate map what the restaurateur wants to defend, in her new place.

3 starters, 3 main courses and 2 desserts

So every week, 3 starters, 3 main courses and 2 desserts are displayed on the menu. Last week, for example, as a starter, it was Japanese-style tofu (€8), homemade mackerel rillettes (€7) or revisited egg mayonnaise (€7), as a main course, beef tartare with a knife (€18). ), vegetarian Levantine plate (€17) or giant burratina and asparagus ravioli (€17) and, for dessert, lemon/strawberry cheesecake (€8) or sesame and dark chocolate cake (€7).

As for wines, the cellar is well stocked with a wide choice, regularly renewed.

Wines (red and white), alive and naturalwithout chemicals or inputs, chosen by the sommelier Elie Berangercome from small producers and artisan winegrowers.

An outdoor terrace

Like the kitchen and the spirit of the person in charge of the place, the restaurant room (20 seats and 4 at the counter) is simple, tasteful and ” like at home ” .

All the furniture comes from recycling : chairs, tables, crockery, glassware… And even the tiling, screws and plumbing.

Finally, a pretty outdoor terracewith a dozen seats, will welcome, when the warm weather arrives, gourmets in search of novelty and discovery.

Culinary workshops

In this same spirit innovation and experienceClaire Biron-Plassard plans to organize “culinary workshops” from mid-June.

Chefs will be invited to take charge of the kitchen for one or two weeks. A way, according to her, to stay creative and inventive.

Bouillon paradis, 17, rue Clémenceau, Saint-Quay-Portrieux. Such. : 02 96 61 38 06 Open from Thursday lunchtime to Monday lunchtime, from 11 a.m. to 2 p.m. and from 6 p.m. to 10 p.m.

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