Editorial journal
Stories from the tide
Reports, guides and seasonal chronicles from the Les Embruns kitchen — gastronomy, sommellery, and the Guérande Peninsula terroir.
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Sélection Tables d'Auteur: definition, criteria and difference with the star
Created in 1997, this distinction rewards tables with exceptional value-for-money. Decoded by Maëlys Kermarrec, 2024 Sélection Tables d'Auteur chef.
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5:12 AM: down to the La Turballe auction with Maëlys
Exclusive report alongside the Les Embruns chef. From the fish hall to the plate, the journey of a blue lobster in five hours.
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Brittany blue lobster: month-by-month calendar and cooking advice
Peak season May-October, winter rarities, 2026 average prices and Maëlys Kermarrec's tips to cook it without drying.
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Muscadet and seafood: 12 precise pairings by our sommelier
Antoine Le Goff, Les Embruns sommelier, details twelve pairings served this season. From classic sur lie to rare Côtes de Grandlieu.
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Tasting menu: definition, duration and average price in 2026
Imposed format by gastronomic chefs for twenty years, the tasting menu remains misunderstood. Definition, typical structure and average prices.
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Top 8 gastronomic restaurants Guérande Peninsula 2026
Our selection of the eight gastronomic tables of the Peninsula, La Baule, Le Croisic and La Turballe. Distinctions, prices and ambiances compared.
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