The story
Comète is a modern bistro in Saint-Malo at 35 rue de la Grève, Saint-Lunaire, France, and Le Fooding named it a Biggest crush in 2021. The restaurant sits in a townhouse a short walk from Saint-Lunaire beach, with a bistro on the ground floor and a covered terrace.
Victor Nicolas works the open kitchen. He trained under Christophe Pelé at Le Clarence in Paris, and his cooking pairs sea and land on the same plate. Angélina Huriaux runs the dining room, and the two founders come from hotel and restaurant backgrounds.
Spider crab meat arrives wrapped in smoked cabbage leaves with puffed rice. Flash-seared squid comes with tomatoes and mozzarella whey, while pan-fried gilt-head bream is served with haricots verts, crisp corn and thin pattypan squash. John Dory is paired with gnocchi and a red kuri squash and tarragon compote. Dessert might be a deconstructed pavlova with geranium-infused plums, or a poached pear with bugne beignets and chocolate sauce.
The dining room has light hardwood floors and vintage furniture. Comète serves breakfast, lunch, afternoon snacks and dinner, and the weekday lunch menu gets special attention from the guide. Three guest rooms, two of them studios, sit upstairs, and the breakfast served to those guests is also noted.
Recognition
Ambience
Details
History
Located a seashell’s throw away from the Saint-Lunaire beach, Comète is lighting up the coastal Armorican food-o-sphere! The duo responsible for this feat? A young couple from Rennes, who got their hands on this elegant townhouse (light hardwood floors, vintage furniture, a covered terrace) and installed a few B&B bedrooms upstairs and a nice bistro on the ground floor. Inside, Angélina Huriaux watches over the immaculate dining room, while Victor Nicolas (who trained under Christophe Pelé at Le Clarence in Paris) stitches together stunning surf ’n’ turf dishes from the open kitchen. Ordered à la carte the night we went: radiant spider crab meat wrapped in big smoked cabbage leaves and sprinkled with puffed rice – or flash-seared squid paired with ultra-flavorful tomatoes, both surrounded by mozzarella whey; lovely pan-fried gilt-head bream with al dente haricots verts, crisp corn and thin slices of pattypan squash – or a superb John Dory with a generous serving of gnocchi and a red kuri squash and tarragon compote; before a delightful, deconstructed pavlova combining geranium-infused plums, meringue and a vanilla cream – unless you opt for the comforting poached pear topped with bugne beignets and chocolate sauce! The titillating lunch menu served during the week is also worth exploring (eg.: spaghetti squash, clams, goat cheese faisselle; line-caught sargo, spinach and red kuri squash gnocchi; pear compote, crumble), as is the no-less impressive breakfast for those sleeping upstairs. // Sophie Lecerf
Located a seashell’s throw away from the Saint-Lunaire beach, Comète is lighting up the coastal Armorican food-o-sphere! The duo responsible for this feat? A young couple from Rennes, who got their hands on this elegant townhouse (light hardwood floors, vintage furniture, a covered terrace) and installed a few B&B bedrooms upstairs and a nice bistro on the ground floor. Inside, Angélina Huriaux watches over the immaculate dining room, while Victor Nicolas (who trained under Christophe Pelé at Le Clarence in Paris) stitches together stunning surf ’n’ turf dishes from the open kitchen. Ordered à la carte the night we went: radiant spider crab meat wrapped in big smoked cabbage leaves and sprinkled with puffed rice – or flash-seared squid paired with ultra-flavorful tomatoes, both surrounded by mozzarella whey; lovely pan-fried gilt-head bream with al dente haricots verts, crisp corn and thin slices of pattypan squash – or a superb John Dory with a generous serving of gnocchi and a red kuri squash and tarragon compote; before a delightful, deconstructed pavlova combining geranium-infused plums, meringue and a vanilla cream – unless you opt for the comforting poached pear topped with bugne beignets and chocolate sauce! The titillating lunch menu served during the week is also worth exploring (eg.: spaghetti squash, clams, goat cheese faisselle; line-caught sargo, spinach and red kuri squash gnocchi; pear compote, crumble), as is the no-less impressive breakfast for those sleeping upstairs. // Sophie Lecerf
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