In the heart of the Guérande Peninsula, in La Turballe, Les Embruns has emerged as one of the year's most striking 2024 reveals. Maëlys Kermarrec, trained at Ferrandi then with Anne-Sophie Pic and Pascal Barbot, delivers sensory cuisine rooted in Breton maritime terroir.
A morning auction cuisine
Every day at 5 AM, Maëlys descends to La Turballe's auction. Blue lobster, line-caught sea bass, clams, Mesquer oysters — the menu builds itself according to the tide. "I don't decide, I translate what the sea agrees to give," the chef explains. This philosophy produces plates of rare accuracy: cooking down to the degree, mastered acidities, absolute respect for the product.
« Plate writing of rare precision. Exceptional emotion-to-price ratio — clearly Sélection Tables d'Auteur level. »
Only 12 covers
The restaurant offers only 12 covers, dinner Tuesday through Sunday. The 7-course tasting menu at €145 extends into wine pairing (+€65) with a sommelier selection marrying Muscadet sur lie, clarified shellfish juices, and bold Breton ciders.
The decor signs the coherence: 12 seats around an open kitchen, direct view of the fishing port. Service without hierarchy where Maëlys presents each dish herself. La Turballe has just gained a high-potential address for the 2025 edition of the Guide.
