The story
Glaz is a bistro at 9 place de la République in Pont-Croix, France, and it holds a Michelin Recommended distinction for 2026. The kitchen cooks modern bistro food, with outdoor seating and space for large groups at lunch.
The restaurant is run by sommelier Émeline Macé, formerly of the Rennes wine bar Rewined. Chef Tanois Nakhlé-Cerruti, who worked at La Cavale in Rennes and Carousel in London, cooks the menu. The name comes from the Breton word for "sea," and the blue tiling in the dining room nods to it.
Le Fooding named Glaz its Best comfort food spot in 2025. Its reviewer praised the ham and caramelized onion croquettes, the potato blinis with smoked coleslaw and fried shallots, and the preserved lemon ravioli with XXL salt cod. Dessert is date pudding with butterscotch-style caramel and a scoop of hay ice cream.
Recognition
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At the warm and welcoming restaurant run by sommelier Émeline Macé (formerly of the Rennes wine bar Rewined) and chef Tanois Nakhlé-Cerruti (who did stints at La Cavale, also in Rennes, and Carousel in London), the duo is bringing a little color to Cap Sizun – sea blue tiling ( glaz means “sea” in Breton), a sage green wall, large woven rugs… And on the plates, so much tenderness: cheeky ham and caramelized onion croquettes; incredible potato blinis topped with smoked coleslaw and fried shallots; unforgettable XXL salt cod and preserved lemon ravioli; and a delicious chicken supreme bobbing around in a rich broth seasoned with za’atar and lime, served with beautiful slices of flash-seared pointy cabbage. What about dessert? There’s date pudding, painted with butterscotch-style caramel and paired with a scoop of hay ice cream. This place truly feels like a big hug! // Maud Zarella
At the warm and welcoming restaurant run by sommelier Émeline Macé (formerly of the Rennes wine bar Rewined) and chef Tanois Nakhlé-Cerruti (who did stints at La Cavale, also in Rennes, and Carousel in London), the duo is bringing a little color to Cap Sizun – sea blue tiling ( glaz means “sea” in Breton), a sage green wall, large woven rugs… And on the plates, so much tenderness: cheeky ham and caramelized onion croquettes; incredible potato blinis topped with smoked coleslaw and fried shallots; unforgettable XXL salt cod and preserved lemon ravioli; and a delicious chicken supreme bobbing around in a rich broth seasoned with za’atar and lime, served with beautiful slices of flash-seared pointy cabbage. What about dessert? There’s date pudding, painted with butterscotch-style caramel and paired with a scoop of hay ice cream. This place truly feels like a big hug! // Maud Zarella
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