At the Carantec hotel restaurant, taking a seat at a table in the large glass roof, bathed in light, is a unique experience, an invitation to daydream and travel.
At any time of the day the spectacle is total. Peacefully the bay of Morlaix is transformed, the waves approach the beaches and soon recede, the shadows of the clouds play on the islets, furtive showers sometimes streak the sky, very small, far below, the boats oscillate… without the plates and fine wines having ceased to follow one another at your table…
At night, or when the weather turns bad, comfortably installed by the fireplace in the large cozy room, the journey becomes more gentle and interior.
Solar and radiant, deep and warm, Nicolas Carro’s cuisine reflects these infinite and changing horizons.
Painting, engraving, sculpture, decorative objects… The restaurant at the Hôtel de Carantec is also a dream setting for presenting contemporary Breton creation.
Available for purchase and regularly enriched, a selection of works of art exploring the themes of nature and the sea enhances the rooms.
At the beginning of the story…
Patrick Jeffroy
In 2000, Patrick Jeffroy fell in love with – what was still called then – the Hôtel de la Falaise and its breathtaking view of Carantec Bay. In a few months, he transformed the 1930s building which became the Carantec hotel that we know.
In 2001, he obtained his first star and, a year later, his second…
His cuisine pays homage to Brittany – to its products and its producers – he is one of the first chefs to have combined land and sea products on the plate by reinventing Breton cuisine here.
In 2019, at the age of 67, with the idea of a transfer becoming more pressing, Patrick Jeffroy organized an elegant transfer by recruiting and appointing Nicolas Carro, a talented young chef.
