As its name suggests, Chef Bruno Giral's specialties are fish and seafood.
But ask for a pavé of salers or a refined local cuisine and you will be just as conquered by the quality of the products that Bruno knows how to select and sublimate.
At the school, among others, of Régis Marcon, many years of activity in catering have brought him to the top of his game.
Combining terroir and gastronomy
Bruno Giral knows how to combine regional cuisine and gastronomy based on fish and crustaceans, hence the name of his restaurant "Le Nautilus".
In a bright and carefully decorated room, the scents of the land and the iodized smells of the seaside are mixed.
Child of the country this passionate about all aspects of cooking, pastry, butchery, seafood and ardent defender of his land rubbed shoulders in his professional career with big names: Pierre Troisgros, Jacques Ledivellec and the house Lenôtre or Flô Prestige. He shows his region through small dishes of which he has the secret.
Myriam his wife will welcome you she heads a friendly team to serve you.