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
€61
- Hare terrine « à la Royale Oreiller de la Belle Aurore style », blackcurrant jelly, pickled beetroot, toasted brioche
- Cod and Brittany prawnssoufflé, buckwheat tart, thai-style velvetcrab coulis, lemon-infused salmon roe
- Swiss chard and butternut squash rissole, porcini mushroom cream and mature comté cheese emulsion
- 9 oysters n°3 from Cancale “Philippe et Noëlle Brévault”
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- Pollack fillet, potato and kombu crust,cauliflower royale, toasted almonds, smoked beurre blanc, spicy olive oil
- Roasted sea bass fillet, dill buttermilk, butternut and kumquat condiment
- Rennes-style chicken with Xérès, roasted Jerusalem artichokes, morels and apples
- Confit egg,seasonal vegetables,spelt risotto, truffle-infused pecorino foam, red onions pickles and balsamic vinegar
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- Fully matured French cheese Jean-Yves Bordier
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- Rye shortbread, dark chocolate creamy topped with fromage blanc mousse, pear poached with cocoa nibs and pear sorbet
- Citrusfruits with saffron with almond sponge cake and orange sorbet
- White chocolate filled with dried-fruit granola,citrus-marinated kiwi, arugula and pistachio ice cream
Prestige Menu
€81
- Seared scallops, smoked celery cream, white miso brown butter, roasted hazelnuts, parsley oïl
- Spider crab salad, warm potatoes, Granny Smith apple, horseradish and lemon vinaigrette
- Smoked duck foie grasfrom “Geoffrey’s”, rum roasted pineapple, mango-gingerchutney, pickled lime
- 12 oysters n°2 from Cancale “Philippe and Noëlle Brévault”
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- Grilled prawns and octopus with Brittany curry,seasonal vegetables and fregola sarda
- Seared turbot and langoustines, roasted garlic and potato velouté, crispy galette and leek *maître d’hôtel* butter
- Beef Wellington (our style), Bordelaise sauce, bone marrow and truffle
- Roasted roe deer fillet, smoked beetroot, Timut pepper, *Grand Veneur* sauce
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- Fully matured French cheese Jean-Yves Bordier
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- Speculoos shortbread, cooked apples, pecan ice cream and bay leaf emulsion
- Corn and praline crunch,corn and milk chocolate praline filling, rum-poached baba spheres, roasted pineapple and vanilla ice cream
- Creamy chocolate, hazelnut praline with cocoa nibs,Jerusalem artichoke ice cream, chicory chocolate sauce
Contact-us : +33 299 407 540
bloc masqué le 3/09/2024 car pas de gestion centralisé FR/EN.
Book online
The restaurant is open every day,
To book online please fill out the form below.