Gourmet dinner by the Michelin-starred Chef Nicolas Carro*
The Treuscoat Estate and the Michelin-starred chef Nicolas Carro* work together to suggest you a unique catering offer in France adaptable for every season. Bookable at least 7 days before your stay. Available only for friday and saturday night.
Le menu
Menu printanier en 3 temps
Spring menu in 3 times
L'asperge bio de Sibiril en mimosa
Organic Sibiril asparagus in mimosa
---
Le quasi de veau breton ou la pêche de nos côtes
The quasi of Breton veal or the fish of our coasts
Écrasé de pommes de terre à la moutarde de Meaux et légumes du moment
Mashed potatoes with Meaux mustard and vegetables of the moment
---
Le baba aux saveurs de fruits rouges
The baba of red berries flavours
Menu for 2 adults :
with wine, local beer, cider or apple juice 89€
with champagne 104€
The wine
The sommelier’s team of the Chef suggest you two differents wines to enjoy your fancy dinner : local wines in organic dynamie. Not included with the menu, according to availability.
You can also choose from our drinks at the Treuscoat bar : wines, beers, cider or apple juice to accompany your dishes.
RED - A.O.C Cheverny - Pinot - Noir & Gamay
Light and fruity on the nose. Joyful on the palate, offering roundness and sweetness. Aroma of red fruits and wood.
Accompany grills, beef, white meat and fish.
White - A.O.C Cheverny - Sauvignon & Chardonnay
Nose fresh, precise ans subtle, marked by notes of yellow fruits. Ample, direct on the palate offering a balance of acid fruity and a touch of minerality.
Perfect with seafood, fish in sauce, fish and white meat or dessert.
Nicolas Carro*, Michelin-starred Chef
Nicolas Carros was born in Gausson, a small town situated in Center Britanny between Loudéac and Saint-Brieuc. He grew-up on his family’s farm. Having become a committed cook «behind each plate hides a producer, a fisherman or a picker». At just 33 years old Nicolas Carro signs his return home. He gets closer to Franck Jaclin and takes over the famous hotel of Carantec. In 2019, while reflecting and developing his cuisine, he travels the territory in search of local producers whose products he will sublimate. Then, he made some renovations of the restaurant and its equipment to improve working conditions and reduce its ecologic impact. Today, he offers his refined cuisine, ultra elegant, sublte balance of flavours and textures. A concentrate of delicacy ! Facing the winds of the ponant, firmly leaning against the earth, wide open to the ocean, its gastronomic table celebrates this land-sea harmony so brilliant and allows it to make the star shine in Morlaix Bay since 2020.
A sustainable way
Eco-pack
To garantee you a maximum of taste and quality, while respecting the common values of the Chef and the Treuscoat estate. The dishes are created in the Chef's kitchen at his restaurant of the Hôtel de Carantec**** and assembled inside the trays. In addition of his sustainable aspect, this type of container offers an easy delivery in a forest environment by the Treuscoat’s teams, while preserving the dressage of your dish. The tasting is carried out directly in trays, guaranteeing you the maintenance of the plating presentaiton and minimizing the use and so the cleaning of the dishes.
An experience made in Morlaix Bay
A meticoulus realization for a sustainable footprint
About cuisine, Nicolas has undertaken a meticulous elaboration of each dish so that they require only a one minute passage in the microwave, allowing an ideal temperature of tasting, while preserving the flavors and without risk of overcooking.
About nature, deliveries are made in electric carts and our eco-lodges are equipped with a minibar fridge for storage of containers and a small microwave.These appliances have been selected by the Estate to be energy efficient and to meet new ecodesign standards (repairability and recyclability).
Practical Information :
Menus can be booked up to 6 days before your arrival and for Friday and Saturday nights only. Menus delivered to your unusual accommodation: perched huts, tree houses or yurts. Note that the occupants of the Nid'îles will enjoy their meal in the relaxation area.
How to book your Chef Nicolas Carro* menu at the Treuscoat Estate ?
- During your reservation, select in the options
- You already reserved ? Contact us
More infromations ? 02.56.45.04.00
