Sea view and gastronomic restaurant in 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 Pascal Pochon. 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
Patrice Dugué and Pascal Pochon combine talents to offer you generous and inventive cuisine.
Patrice Dugué,
Chef
I like to highlight the exceptional quality of our produces with precision cooking, sauce reduction, vegetable based binders, subtle touches of herbs and spices and by playing with textures and elements on the plate, creating a harmony that is almost “sensual”.
Pascal Pochon,
Pastry Chef and Maître chocolatier
My job, first and foremost, is to surprise our customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. This is why I always try to make sure there is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. » Chef Pâtissier & Maître Chocolatier.
Menus
Émeraude Menu
€54
- 9 oysters n°3 from Cancale ” Philippe and Noëlle Brévault “
- Marinated scallops with stewed tomatoes and herbs served with pesto dressing
- Crab meat flavoured with herbs served with avocado dressing
- Lamb terrine stuffed with apricots served with strawberries flavoured with yuzuand beetroot dressing
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- Steamed fillet of codfish served with flat potato cake and smoked salmon, pepper sauce
- Pan seared monkfish and scampi of tails
served with wok of vegetable, tomato Thaï sauce - Steamed fillet of bass served with stewed marrow and tomatoes, anise butter
- Pan seared fillet of beef “” Breton ” served mashed beans and flat potato cake, ” Barbecue sauce “
- Roasted loin of pork served with spiced pineapple, mushrooms flan flavoured with parsley and red wine sauce
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- Fully matured French cheese Jean-Yves Bordier
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- Warm thin apple tart with vanilla ice cream
- Coconut macaroon with exotic fruit chutney
served with white chocolate mousse and pineapple coulis - Chocolate shortbread with puffed rice meringue
served with raspberry and vervein marmalade, yogurt mousse flavoured with vervein, raspberry jelly and raspberry sorbet
Prestige Menu
- €74
- 12 oysters n°2 from Cancale ” Philippe et Noëlle Brévault “
- Lobster salad served with organic quinoa and avocado dressing
- Marinated slices of bass served with mixed vegetable and organic seaweed tartar, Thaï sauce
- Artichoke stuffed with duck foie gras, marinated vegetable and honey cider dressing
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- Grillet fillet of turbot served with sweet mashed potatoes flavoured with ginger and organic seaweed sauce
- Steamed fillet of John Dory fish served with buckwheat risotto and peas, Bahia sauce
- Pan seared large reddish prawns of tails served with cold aubergine purée, coconut and curry sauce
- Pan seared fillet of veal and sweetbreads served with flat potato cake flavoured with parsley, pepper sauce
- Saddle of lamb served with mushrooms flavoured with parsley, lemon and thyme sauce
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- Fully matured French cheese Jean-Yves Bordier
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- Calissons served with mango jelly, poached melon flavoured with mint
- Speculoos served with cheesecake mousse, soft biscuit flavoured with honey, honey ice cream and candied lemon
- Pistachio crispy biscuit served with blackberry sorbet, blackberry marmalade and jelly, vanilla emulsion
Book online
The restaurant is open every day,
To book online please fill out the form below.