Sea View Restaurant
Saint-Malo
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.
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.
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.
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
- 9 oysters No. 3 from Cancale Philippe & Noëlle Brévault
- Homemade “pâté en croûte”, veal sweetbread, foie gras, morels served with quince condiment, fresh Nantes lamb’s lettuce salad
- Carpaccio of sea bream and scallops with kumquat compote, mostarda di Cremona, lemon
- Velouté of parmesan and smoked root vegetables
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- Steamed cod fillet served with calamansi pumpkin purée,
nori flakes and clementine butter sauce - Roasted sea bass, sobacha emulsion served with shiitake mushrooms and seasonal winter vegetables
- Mushroom tart, soft-boiled egg, roasted hazelnut espuma
- Trilogy of (Label Rouge) breton pork with cider,
vanilla-infused cauliflower, Granny Smith apple__
- Fully matured French cheese Jean-Yves Bordier
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- Chestnut, yuzu, tea: chestnut biscuit and mousse, yuzu gel, hojicha tea, whipped cream, roasted kumquat
- Roasted carrots, maple and spices: roasted carrots glazed with maple syrup served with spiced fudge, pecan praline, vanilla ice cream
- Smoked chocolate and miso caramel: smoked chocolate tart with white miso caramel and popcorn praline ice cream
Prestige Menu
€79
- 12 oysters No. 2 from Cancale Philippe & Noëlle Brévault
- 5 special poached oysters No. 2 from Cancale Philippe & Noëlle
Brévault with creamy leek, velvet Champagne sauce - Scallop tartare, shiso sushi rice, spring onion, shiitake dashi
- Pressed foie gras and quail with port jelly, pear chutney
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- Viennese style turbot with forest mushrooms, leek,
potatoes and Arbois wine - Seafood gratin of langoustines, scallops and crab with spinach, mushrooms and shellfish hollandaise sauce
- Pheasant in two ways with swiss chard cake, foie gras brioche
- Breton beef fillet in buckwheat and smoked seaweed crust, pepper and soy sauce, salsify purée, salicornia and breton vegetables
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- Fully matured French cheese Jean-Yves Bordier
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- Pear, black sesame and sake: poached pear with sake,
black sesame cream, black rice tuile, pear jelly, rice pudding
ice cream - Almond, honey and citrus: almond milk panna cotta,
chestnut honey jelly, orange blossom whipped cream,
almond crumble, blood orange sorbet - Porcini mushrooms and chocolate: intense chocolate ganache, porcini mushroom parfait, cocoa biscuit and cider apples
Contact-us : +33 299 407 540