I First course
Mesquer oysters
✦
Sea cucumber granita, wild dill oil, kombu seaweed lace.
View dish →01 / 07
La Turballe · Guérande Peninsula · Brittany
12 covers absolute intimacy Catch of the day La Turballe market
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Sélection 2024 ✦ Chef Maëlys Kermarrec ✦ Seven-course tasting menu ✦ La Turballe ✦ Guérande Peninsula ✦ Morning catch ✦ Twelve covers only ✦ Three Critique Gastronomique stars ✦
Philosophy
The sea decides. We translate.
“Maëlys opens at six. By seven, the crates have arrived. By noon, she has already rewritten the evening menu three times.”
— Yves Riou, master fisherman, La Turballe
Les Embruns exists only through what the tide brings us. No fixed menu, no imposed product — a single seven-course tasting menu, drawn each morning from the night's catch.
We cultivate nothing. We choose. The sea teaches us patience, humility, and a kind of rightness that feels like music.
- 12
- covers per service
- 7
- courses, one menu
- 6:17
- arrival at the market
- 100%
- Brittany Atlantic catch
The chef
Maëlys Kermarrec grew up between the Le Croisic fish market and her grandmother's kitchen in Billiers. At 19 she joined the brigade of Le Roc in Sauzon, then Alexandre Mazzia in Marseille.
In 2018, she laid down her knives in La Turballe and founded Les Embruns with a radical stance : one menu, drawn each morning from the catch. No menu card. No choice. A cuisine that promises only the season, the moment, the rightness.
In March 2024, the Gastronomic Tables Selection distinguished Les Embruns. Specialized press followed with a special mention. Maelys still walks down to the auction every dawn.
One day · Six gestures
From the dock to the quenelle.
Six moments of a single service, from the morning's catch to the last candle. Scroll on.
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The auction
At Le Croisic, trawlers unload. A blue lobster sets its claw on the ice. The night is not yet over.
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The tide
Yann Robic arrives with the saffron. Stéphane shucks the first oyster. The kitchen wakes with the sea.
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The gesture
The butter has reduced for forty-eight hours. A hazelnut foam rises. This is where the signature begins.
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The brigade
Six people in the kitchen. No wasted word. Maëlys plates the first test dish. Everything must be ready at seven sharp.
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First seating
Twelve guests sit down. The room dims. The menu begins. No card — the tide has dictated everything.
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The last
One chocolate quenelle. Three salt flakes. Dinner ends in silence. Tomorrow, the auction starts again at four.
The place
A moment in La Turballe.
A glance caught at six in the morning, another at midnight. The harbour before the auction, the room set by candlelight, oysters still alive from the Mesquer salt marsh. Six instants of one same service.
In the press
What they write about us.
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Read the article« Une écriture d'assiette d'une précision rare. Rapport émotion-prix exceptionnel — amplement Sélection Tables d'Auteur. »
— Jean-Michel Cohen -
Read the article« Service impeccable, menu vivant, accords vins remarquables. Les Embruns installe La Turballe sur la carte gastronomique française. »
— Camille Delarue -
Read the article« La mer décide, Maëlys traduit. Justesse des cuissons, acidités maîtrisées, respect absolu du produit breton. »
— Yves Riou -
Read the article« Douze couverts seulement. Une cheffe qui descend à la criée chaque aube. La ferveur d'un produit autrefois humble, hissé à l'évidence. »
— Clémence Besnard
Terroir · 22 km radius
The table and its neighbours.
Five producers, one auction house, six metres of samphire per tide. Everything Maëlys cooks tonight comes from within this radius. Hover any dot — the line draws itself.
Nothing travels further than Champagne or Burgundy — reserved for the wines.
Frequently asked questions
Everything you need to know.
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Is there parking nearby?
Yes — a free public car park is located 80 metres away, on Place du Port. Accessible parking available.
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Do you offer a vegetarian or gluten-free menu?
The menu is single, composed each morning from the catch. We will happily adapt the seven courses to specific diets if we are notified at least 48 hours in advance at booking.
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How long does a meal last?
Allow around 2h30 to 3 hours. The tasting menu is lived in its full length — the seven courses are designed to unfold at a precise tempo.
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Can the restaurant be booked for a private event?
The twelve-seat dining room can be fully privatised on request, Sunday evenings only. Write to us directly at [email protected].
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Do you accept gift vouchers and restaurant vouchers?
We accept credit cards, cash, and French paper and digital restaurant vouchers. We do not yet offer gift cards but are studying the question for 2026.
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Is the restaurant accessible for people with reduced mobility?
Yes — the main entrance, dining room and restrooms are all on a single level. Please let us know of any specific requirement at booking so we can prepare the most suitable table.
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How much does the tasting menu cost at Les Embruns?
The single menu is €145 per person. Wine pairing (seven glasses, one with each course) is offered as an add-on at €65. Beverages outside the pairing (aperitif, coffee, digestif) are à la carte.
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Do I need to book far in advance?
Our twelve-seat dining room is typically full three to six weeks ahead. Sunday lunch service is fully booked through April 2026. Book via our form or by phone at +33 2 40 00 00 00.
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Is there a dress code?
No formal dress code. The dining room is intimate and quiet — comfortable correct attire, as you would wear to a thoughtful dinner with friends. Children twelve and over are welcome.
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What is the cancellation policy?
Free cancellation up to 48 hours before service. Beyond that, €50 per cover will be charged. A credit card is requested at booking to secure the slot, without immediate debit.
Newsletter
A letter, with the tides.
One email a month — that's it. Incoming seasonal menus, wine pairing evenings, menu changes. Nothing else.
One-click unsubscribe. Your data never leaves our digital sommelier (Resend). No third parties.
