The story
DAMES, at 23c rue de Rennes in Dol-de-Bretagne, is a modern cuisine restaurant that Le Fooding listed in 2026. The restaurant occupies a former roadside diner, now a glowing bistro run by two partners, Pascaline Albicini and Marine Hervouët.
Marine Hervouët trained alongside Alain Passard and Bruno Verjus, and her cooking centres on precise technique, careful sauces and the produce itself. Pascaline Albicini, who trained under Joël Robuchon and Philippe Etchebest, leads the room. The space keeps a long brushed-zinc bar, elegant tableware and a crackling fireplace. Michelin lists the restaurant as Recommended for 2026.
Le Fooding describes grilled chanterelles from a forest a few kilometres away, glazed with kombu sabayon and finished with hazelnut praline. Cod confit arrives in seaweed-infused oil with spinach, beurre blanc and sea urchins from La Pêche de Tomy. A vegetarian agnolotti filled with squash comes in carrot caramel. Dessert is creamed cauliflower with white chocolate, followed by petits fours such as purple shiso ice cream and a buckwheat and honey financier.
Recognition
Ambience
Details
History
Dol-de-Bretagne just met its match in these two unstoppable dames! Halfway between Saint-Malo and Mont-Saint-Michel, this couple – in life and in business – took over an old roadside diner and turned it into a chic, glowing bistro, complete with a long brushed-zinc bar, elegant tableware and a crackling fireplace. Out front, Pascaline Albicini (ex-Robuchon and Etchebest) orchestrates the room, presenting the impeccably sourced dishes dreamed up by Marine Hervouët (ex-Passard and Verjus), who selects only the very best local produce or treasures from their own garden: grilled chanterelles (foraged from the forest a few kilometers away) glazed with kombu sabayon and a sprinkling of hazelnut praline; cod confit in seaweed-infused oil, nestled with spinach, beurre blanc and sea urchins from La Pêche de Tomy; or vegetarian agnolotti stuffed with squash and glistening in carrot caramel; finishing with a veg-leaning dessert (creamed cauliflower with white chocolate), before a final round of petits fours, including purple shiso ice cream and a buckwheat and honey financier. · Isa Dorade
Location