La Taupinière
route de Concarneau
PONT AVEN 29930
Telephone: 02 98 06 03 12
Website

The signage to this restaurant, on the main road, is about as under stated as it can get. And the thatched roof looks as though it could do with some TLC but inside this elegant restaurant there is a genuine epicurean delight waiting. One suspects that madam you overseas the restaurant takes few prisoners, on the other hand she has clearly been here a long time and she has seen it all. The other half, in the kitchen, can be seen from the restaurant as he tends to his stoves.
After visiting here I find it unsurprising that La Taupiniere has been a centre of gastronomic excellence for over 25 years (when it first got its Michelin star). Needless to say the seafood is super fresh and produced imaginatively however in our meal it was the lamb shoulder that was the most memorable dish. For two we had a entire shoulder, carved at the table and clearly cooked for us. It was delicious and melted in the mouth. Lamb shoulder is seldom seen except on cheap tables: but it is the sweetest meat so it is a brave(and knowledgeable chef) that uses it on his top menu. Clearly Guy Guilloux is such a man.

La Taupinière
route de Concarneau
PONT AVEN 29930
Telephone: 02 98 06 03 12
Website

The signage to this restaurant, on the main road, is about as under stated as it can get. And the thatched roof looks as though it could do with some TLC but inside this elegant restaurant there is a genuine epicurean delight waiting. One suspects that madam you overseas the restaurant takes few prisoners, on the other hand she has clearly been here a long time and she has seen it all. The other half, in the kitchen, can be seen from the restaurant as he tends to his stoves.
After visiting here I find it unsurprising that La Taupiniere has been a centre of gastronomic excellence for over 25 years (when it first got its Michelin star). Needless to say the seafood is super fresh and produced imaginatively however in our meal it was the lamb shoulder that was the most memorable dish. For two we had a entire shoulder, carved at the table and clearly cooked for us. It was delicious and melted in the mouth. Lamb shoulder is seldom seen except on cheap tables: but it is the sweetest meat so it is a brave(and knowledgeable chef) that uses it on his top menu. Clearly Guy Guilloux is such a man.