Sea view and gastronomic restaurant in Saint Malo

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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.

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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

€58

  • Crispy buckwheat pancake soufflé with 24 months comté cheese, caramelized onion cream and mushrooms 
  • Hare velouté “à la Royale”, chesnut spaghetti and foie gras 
  • Grilled and marinated fillet of sea bream with citrus and exotic fruits
  • 9 oysters n°3 from Cancale “Philippe et Noëlle Brévault”
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  • Fillet of codfish stuffed with shellfish, spinach and mushrooms, Jérusalem artichoke cream, brown fish juice with small capers
  • Sea bass fillet cooked in a sea water, seasonal vegetable, verbena emulsion
  • Rabbit in 3 textures, quince chutney candied chard and helianti, tandoori juice
  • Beetroot ravioli cooked in salt, goat’s milk emulsion

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  • Fully matured French cheese Jean-Yves Bordier

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  • Chocolate shortbread with poached pear infused with rooibos, creamy milk chocolate and hazelnut cream
  • Mango jelly with white chocolate mousse, almond biscuit, Java pepper whipped cream and creamy mango
  • Chocolate soufflé with melting heart pistachio, chocolate sauce and pistachio ice cream

Prestige Menu

€78

  • Langoustine maki in savoy cabbage, lemongrass and ginger infused broth
  • Foie gras pistachio crust, beetroot and blackcurrant coulis Grilled scallops, butternut and salsify, pomegranate vinaigrette
  • Grilled scallops, butternut and salsify, pomegranate vinaigrette
  • 12 oysters N°2 from Cancale “Philippe & Noëlle Brévault”

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  • Grilled fillet of turbot, shiitake and bulgur, kumquat butter and flat-leaf parsley cream
  • Scallops and smoked octopus, creamy leeks potatoes and smoked herring roe, reduced brown bone juice
  • Fillet of “Breton beef” and foie gras, “pot au feu” vegetable
  • Guinea fowl with oyster mushrooms   and prawns in tortellini, pumpkin cream,   strong poultry juice and lobster cream sauce

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  • Fully matured French cheese Jean-Yves Bordier

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  • Sponge coconut and lime biscuit, coconut blancmange, meringue mojito, pineapple sorbet and roasted pineapple with passion fruit
  • Stewed pumpkin and orange served with orange sorbet, chesnut shortbread, candied kumquat and kalamansi mousse
  • Dark chocolate ganache and creamy milk chocolate served with caramel infused with cocoa and Whisky

Contact-us : +33 299 407 540