The story
Le Bistrot de Cancale, at 5 rue Eugène-et-Auguste-Feyen in Port-Mer, Cancale, is a seafood bistro that Le Fooding named Best little luxury in 2023. It sits beside the Maisons de Bricourt family of tables and serves bistro cooking built around the day's catch.
Marine and Hugo Roellinger already run the fine dining restaurant Le Coquillage, and this bistro extends their kitchen to the shore. The menu leans on fish and shellfish, cooked in a direct, bistro style. Michelin lists the restaurant as Recommended for 2026.
A Le Fooding reviewer ate raw sea bream with Jeerakarimundi pepper, dotted with camelina and ice plant. Oysters came in a lemony jelly finished with homemade gomasio. Young sole arrived with jus, and lamb marinated in cardamom, fenugreek, cinnamon and sesame was roasted for the meat eaters. Dessert was a maingau of faisselle and whipped cream over strawberries with ginger, cinnamon and green anise.
The building is moored on Port-Mer beach and its shape suggests a boat. The terrace is close enough to the water that guests can sit almost at the edge of the sea. It is open from May to September.
Recognition
Ambience
Details
History
Already well established at the helm of their fine dining restaurant Le Coquillage , Marine and Hugo Roellinger are casting their nets further into the Bay of Mont Saint Michel! Docked to Port-Mer beach, this seaside bistro looks a bit like a boat, flanked by a very classy terrace where you can practically dip your toes in the water while seated. The day we went, we devoured all of the following: incredibly tender raw sea bream awoken by as much Jeerakarimundi pepper to your liking, dotted with crisp camelina and ice plant; deliciously briny oysters in a lemony jelly, pimped out with homemade gomasio; then a young sole cooked to golden perfection, bathing in jus , and lamb marinated in a mixture of cardamom, fenugreek, cinnamon and sesame seeds and then roasted in the oven, so the carnivores had something to sink their teeth into – both served with new potatoes, matchstick fries or a medley of vegetables; before a divine maingau , which is half-faisselle, half-whipped cream, floating on a bed of strawberries sprinkled with ginger powder, cinnamon and green anise. // Andrée Berthon
Already well established at the helm of their fine dining restaurant Le Coquillage , Marine and Hugo Roellinger are casting their nets further into the Bay of Mont Saint Michel! Docked to Port-Mer beach, this seaside bistro looks a bit like a boat, flanked by a very classy terrace where you can practically dip your toes in the water while seated. The day we went, we devoured all of the following: incredibly tender raw sea bream awoken by as much Jeerakarimundi pepper to your liking, dotted with crisp camelina and ice plant; deliciously briny oysters in a lemony jelly, pimped out with homemade gomasio; then a young sole cooked to golden perfection, bathing in jus , and lamb marinated in a mixture of cardamom, fenugreek, cinnamon and sesame seeds and then roasted in the oven, so the carnivores had something to sink their teeth into – both served with new potatoes, matchstick fries or a medley of vegetables; before a divine maingau , which is half-faisselle, half-whipped cream, floating on a bed of strawberries sprinkled with ginger powder, cinnamon and green anise. // Andrée Berthon
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