III · Third course

Blue lobster

Glazed in brown butter with Guérande saffron.

The story

The story of one course.

Four minutes of precise cooking. Last-minute brushing of glaze tableside. The brown butter is reduced for 48 hours on very low heat; toasted cockles build the base. The saffron is harvested 12 km away, in the Guérande salt marshes, by Yann Robic. This is the absolute signature of Les Embruns — the dish cites in its 2024 Sélection Tables d'Auteur.

Source · Season · Wine

What you should know.

Provenance

Le Croisic fish auction

18 km from the table

Seasonality

Year-round · peak May to October

The menu changes each morning — this course only appears on dates when the produce reaches its peak.

Sommelier's pairing

Chablis 1er cru Côte de Léchet 2021

Domaine Vincent Dauvissat · Burgundy

Iodine-mineral tension mirroring the lobster flesh.

The composition

Each component, named.

  1. Live blue lobster from the Bay of Vilaine
  2. 48-hour brown butter
  3. Guérande saffron · Yann Robic
  4. Toasted kombu seaweed
  5. Nasturtium blossoms
  6. Cockle reduction
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