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 Pascal Pochon. We also have an opulent wine cellar and our sommelier is always available to offer advice.

restaurant-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.

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

Escale Menu

(This menu is not available on Saturday evenings and bank holidays) €40

  • 9 oysters n°3 from Cancale “Maison Brévault”
  • Marinated sardines served with mixed vegetable and spicy tomato sauce
  • Duck terrine stuf fed with grapes and foie gras served with stewed onions, beetroot dressing

  • Steamed brill fillet served with broccoli purée flavoured with mint
    and olive sauce
  • Codfish fillet served with cold aubergine purée and tomato coriander sauce
  • Roasted duckling fillet served with stewed rhubarb and honey thyme sauce
  • Pan seared veal loin with shrimps, pineapple flavoured with spicy, coconut and curry sauce

  • Warm thin apple tart with vanilla ice cream
  • Pistachio and white chocolate ganache with strawberries
    and mint served with pistachio bavaroise
  • Passion jelly served with crumble and vanilla bavaroise

 

Émeraude Menu

€53

  • 9 oysters n°2 from Cancale “Maison Brévault”
  • Duck foie gras marinated served with chutney of apricot flavoured with rosemary
  • Crab meat with herbs served with marinated raw vegetable, “Thaï sauce”

_

  • Pan seared bass fillet served with mixed vegetable, oyster sauce
  • Steamed John Dory fish fillet served with rice “Vénéré” and chorizo, soya sauce
  • Pan seared duckling slices and duck liver served with figs and black pepper sauce
  • Pan seared beef tenderloin served with mushrooms and flat potato cake, salted caramel sauce

_

  • Fully matured French cheese Jean-Yves Bordier

_

  • Breton caramelized cake served with buttermilk ice cream and caramel sauce
  • Yogurt mousse flavoured with “Combawa” served with white chocolate sorbet and yogurt sauce
  • Peanut biscuit served with iced creamy black chocolate,
    white and black chocolate sorbet

 

Prestige Menu

€70

  • 12 oysters n°2 from Cancale “Maison Brévault”
  • Lobster salad served with quinoa and passion fruit sauce
  • Bass slices marinated with “Espelette” pepper served with crushed tomatoes and seaweed

_

  • Grilled turbot fillet served with artichoke and dried tomatoes, seaweed butter
  • Pan seared monkfish fillet and large reddish prawns served with buckwheat bulgur risotto, citrus butter
  • Pan seared sweetbreads served with apple fruit and cider sauce
  • Roasted lamb rack served with spinach, red pepper juice

_

  • Fully matured French cheese Jean-Yves Bordier

_

  • Orange hot “crêpe soufflée” flamed with Grand Marnier
  • Muesli served with black chocolate mousse and black chocolate sorbet, hot chocolate sauce with spices
  • Soft cottage cheese biscuit served with cucumber sorbet, vanilla ice cream coated with black chocolate, white chocolate ganache and cottage cheese sauce



Book online

The restaurant is open every day,
To book online please fill out the form below.

  • This field is for validation purposes and should be left unchanged.