“Nicolas Carro celebrates local products, marine (shellfish and small-scale fish) or terrestrial (vegetables and meats such as guinea fowl and lamb from the Monts d’Arrée). Finesse and delicacy, pleasant interplay of textures, rigorous cooking and seasoning… His cuisine wins without difficulty. At Carantec, the story continues! »

Guide Michelin 2022

“Nicolas Carro masters the waves and knows how to talk about the Breton countryside: the products are remarkable, his 3-toque know-how cannot be faulted. We once again enjoyed the petit violet from Carantec, tangy pollack from the bay and barigoule juice with algae, a beautiful land-sea between artichoke, smoked trout, and a punchy barigoule, the blue d’Iroise lobster, Léon tomato and smoked buttermilk ice cream, the fillet of Bleu Blanc Cœur veal, textured broccoli and short juice infused with rosemary with some greengage which fall just in time, before the jubilee peach, passion fruit from Plouénan and pepper from the Kérouzéré mill […]”

Guide Gault & Millau 2022

For Nicolas Carro, born 33 years ago in Gausson, a small town located in Central Brittany between Loudéac and Saint-Brieuc, and who grew up on the Breton lands of his farming family, there are two certainties – the product is the basis, the source of inspiration for culinary creation. It is the emotion that guides the work – the product, always, is the deepest emanation of a territory. It is the fruit of the know-how and passion of men who love their land.

By investing in the Carantec hotel, Nicolas Carro marks his return to the country!
Facing the winds of the Ponant, firmly leaning against the land, wide open to the ocean, its gastronomic restaurant celebrates this land-sea harmony so dazzling in the bay of Morlaix.

“No detail is a detail.”

Clean, clear, authentic, the flavors are revealed with elegance, the pairings are sober and controlled.

In each plate, delicate and generous, every detail contributes to balance – shapes, colors, textures and flavors combine and unfold in subtle harmonies.

Pigeon from the Enéour farm and smoked broccoli, veal fillet from the Velay Forez mountains and braised spring onions from “l’amie Christine”, Iroise blue lobster with seaweed and einkorn risotto, crab from Morlaix Bay and buttermilk from the “Pie Noire & Cie” farm, mature Breton cheeses from “l’amie Carine”… Nicolas Carro, knows, depending on the seasons, combine and delicately reveal the quintessence of our exceptional regional products.

From this passionate and sincere sharing cuisine, conviviality and the pleasure of moments that are as fleeting as they are unforgettable are born.