Sea view and gastronomic restaurant in Saint Malo

filet-de-boeuf-et-raviole

Culinary delights

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.  Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo. A menu of delicious dishes orchestrated by Chef Patrice Dugué and wonderfully punctuated by the desserts of Sylvain Dahirel. We also have an opulent wine cellar and our sommelier is always available to offer advice.

Restaurant St Malo vue mer

Sea view restaurant

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.
Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo.

grand-hotel-de-saint-malo

Les Thermes Marins de Saint-Malo

Located at the heart of Les Thermes Marins de Saint-Malo, the restaurant Le Cap Horn is perfect to enjoy a meal in one of the famous addresses in Saint-Malo. The restaurant is open to all.

Chefs du Cap Horn : Daniel Guenan et Sylvain Dahirel

Our Chefs

Daniel Le Guénan and Sylvain Dahirel combine talents to offer you generous and inventive cuisine.

Daniel Le Guenan,

Chef

Since November 2022, Daniel Le Guénan has taken over from Chef Patrice Dugué with the desire to continue the adventure of our restaurants. Originally from Brittany, he has a wide experience in French hotels and golf resorts in Scotland, the Caribbean and Brittany.

Sylvain Dahirel,

Pastry Chef 

Surprise customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. There is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. 


Menus

Émeraude Menu

€59

  • Buckwheat cracker, artichoke and tomato tartare, burrata espuma
  • Sea bream quenelle, cauliflower texture, shellfish juice with tarragon
  • French tuna tartare, avocado, rice sushi, grapefruit, wasabi mayonnaise
  • 9 oysters n°3 from Cancale « Philippe et Noëlle Brévault »
___
  • Ours farmers’ vegetables, smoked ricotta, herbs pesto
  • Candied codfish fillet with garlic, tonnato juice, a mix of salicornia and seaweed
  • Snacked sea bass, mustard aioli, eggplant, tomato and cereal tuile
  • Roasted duck fillet, crunchy buckwheat risotto, sweet potato cannelloni with seasonal fruits

___

  • Fully matured French cheese Jean-Yves Bordier

___

  • Almond biscuit with honey caramel, crispy biscuit, strawberry marmalade, light vanilla cream, arugula pesto and Anjou cream
  • Crunchy pecan praline with pecan praline bavaroise, choux pastry filled with praline served with vanilla ice cream
  • Cocoa financier served with milk chocolate mousse, caramelized hazelnuts and hints of smoked salt, Guanaja ice cream

Prestige Menu

€79

  • Breton lobster medallion and vegetable, creamy green peas and lemon hibiscus vinaigrette
  • Foie gras terrine with sangria flavor
  • Cold marinière of shellfish, trembling cucumber jelly, saffron vinaigrette
  • 12 oysters N°2 from Cancale “Philippe & Noëlle Brévault”

___

  • Fillet of brill roasted in sesame seed, crust herbs sauce, artichokes and carrots
  • Grilled fillet of John Dory fish, asparagus prepared in various ways, grilled potatoes
  • Trilogy of breton lamb, potato cake, bolognaise zucchini, olive juice taggiasche
  • Grilled fillet of « breton beef », osso buco-style ravioli from vegetables, bone marrow and foie gras

___

  • Fully matured French cheese Jean-Yves Bordier

___

  • Caramelized polenta served with spelt shortbread, amaretto mousse, dried fruit granola, apricot with honey and apricot sorbet
  • Crispy cereal and cereal honey-flavored mousse served with lemon confit, buttermilk and caramel sauce
  • Variation of chocolate textures and flavors
Download our menu (pdf)

Contact-us : +33 299 407 540