The story
La Table de la Butte, at 12 rue de la Mer in Plouider, is a modern cuisine restaurant that earned a Michelin star in 2026. The gastronomic table sits inside a family-run hotel on the Finistère coast, and the cooking draws on what the bay and the vegetable garden provide.
Chef Nicolas Conraux leads the kitchen, and the menu changes with what the sea and the garden bring in. Le Fooding's account of a lunch service describes produce-led cooking with careful timing. The restaurant also lists a set lunch menu, a chef's table and a wine pairing option.
One lunch described by Le Fooding opened with a buckwheat galette complète, broken to reveal diced Comté, ham and a slow-cooked egg. Red mullet from the bay followed, served with haricots verts from the garden and a beurre blanc. Dessert was a warm chocolate mousse set on vanilla ice cream, with fleur de sel and crispy kasha.
The dining room is large and dark, with waxed concrete floors and modern furniture. The bar looks out over the honey-producing garden toward Goulven Bay. Through 28 June 2026, the six-step menu called Inspiration is served at 84 € per person, drinks excluded, except on Friday and Saturday evenings.
Recognition
Ambience
Details
History
good quality, good value cooking
A big black dining room, waxed concrete, modern furniture and a bar with views of the honey-producing garden and the Goulven Bay in the distance. Le Comptoir de la Butte, the bistro of the Michelin-starred restaurant La Table de la Butte , has been booked solid since opening back in 2016. For lunch, the day we went, we had chef Nicolas Conraux’s signature dish, a truly lovely and kraz galette complète – when we broke into the buckwheat galette, it revealed a lovely bed of diced Comté and ham mixed with a slow-cooked egg; followed by perfectly prepared red mullets from the bay served with haricots verts from the vegetable garden, all complemented by an incredible beurre blanc sauce; before a mouthwatering warm chocolate mousse served over a bed of vanilla ice cream, fleur de sel and crispy kasha. // Catherine Jamon
High quality cooking
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