The Basque overtones of this Brittany eatery are due to Erwann Le Pogam, a Breton who grew up in Southwest France and who worked in the film industry before turning to cooking. A great decision! This unfettered and unblinkered man has a single goal: fine, fresh, wholesome food that respects the produce, the producer and the customer. A few examples from the set menus (which change frequently in line with the seasons): monkfish tail, tempura of courgette flowers and smoked paprika emulsion or farm-reared pork with a mousseline of green peas and xipister Basque sauce.