The restaurant La Côte is referred in several guides and culinary bibles.
Extract of Gault and Millau
Disciple of the brothers Ibarboure, Michaud stone is rather young but seems dedicated with a very promising future. Solid as the stones of the old farm in which it exerts its talents, this young chief carries out an enticing kitchen, full with ideas (sometimes too), briskly using the soft-land-mark, sweeten-salted (marvellous crusty of mackerels to pears, mint and ginger on a crystallized lemon cream acidulous). The products of the soil are of a great freshness and according to a great direction of the compositions. Beautiful chart of the wines. Attention this young chief with character…
Extract of the guide of routard and the small restaurants of the big bosses
Our blow of heart with carnac. Pierre Michaud with transformed the old family house to make it the best table of the region. Taste thus the rare subtlety of what you have in your plate, this telescoping of savours, colors which will make travel, two hours during. An entry ground - Sea which gives the tone, to put to you in appetite: a pot of foie gras to the pepper of China, with calf sweetbread and with sardines, and like dish, the Net of sea-bream to the rillette of ginger; wafer of buckwheat to red onion, chorizo and tomatos. Surprising and dazzling in mouth.
The menus change every three months. Reception and very pleasant service. Tally with the image of the kitchen: Soil modernized with the style of the day.
Extract of the pudlo France
Near the aligned rocks, this old farm remade in halt of good company is one of the beautiful businesses of the morbihan. Nice Laetitia Michaud accomodates with heat, while the menus are posted at pleasant prices. The kitchen of Pierre, a “ex” of the press, it, fact shows rigour and of inventiveness. The foie gras semi-cooks with the pepper of séchouang in frozen of currycombs, the bar roasted out of potato wafer to garlic and sorrel, the poultry thigh stuffed with the steaklet, foie gras and duxelle of mushrooms, metal disc of garlic and sauce chocolate and the filled pancakes of chiboust, orange lemon and butter with sorbet to bitter orange are engraved work.
Extract of the champérard
One can walk on the moon but one still did not find an explanation to these alignments of menhirs which defy the years. Why, for which? one is still unaware of. Alignments of kermario offer the most megaliths: 1029 menhirs laid out in ten parallel lines. That falls well: the Coast is in the very close surroundings. The East coast one of these Breton farms where one A learned how to cook the soil differently. Pierre michaud ingenuous with sometimes one nothing too much enthusiasm with renouveller his inspiration, but carries the conviction and the two points of which affublons we it with the wild mushroom capuccino to roast St Jacques, the small laminated one of crawfish peeled with red onion and chorizo, sauce carrot and orange juice, the paving stone of Bearded savage, crépinette of pig to sweet chestnut, poelées of vegetables of season to the crystallized duck gizzard, blue the Homard purist, to choose on the spot in the fish pond, gratiné with the slightly salted butter, the crépinette around calf, laugh, head and language cooked with the bubble and émiettée, wild mushrooms, carrots, celery, bubble of sweet chestnuts and Jerusalem artichoke plates, Parmentier of ox tail, the wafer of hot Sarrazin to the goat, salad with the mint oil. The dessert does not disappoint either with crepe with crystallized orange way suzette and the pancake with the chiboust with lemon, sorbet with bitter orange, the great speciality house.
One re-examined lightings but preserved the authentic charm, apparent beams and stones, large Napoleon cupboard, door frame blue of flax, tablecloths white, pond with duck and kitchen garden. Laetitia Michaud can make us have patience with a inébranlable kindness when the dishes are long in coming.
Such an amount of application and obstinacy moves, when it would have been so easy, on one by the most visited sites France, to make a “tourist Factory” moreover.
