The Menu of BAP'

A lovely platter (2 people) to treat yourself to. It's filled with langoustines, clams, oysters, crab or spider crab depending on what's available, and winkles (especially not whelks!). We add our 2 homemade mayos with leek oil and black curry, and our cider vinegar, shallots and diced raw apples. Let the feast begin!

We're revisiting a Bigouden staple to serve you our deep-fried mussels with BAP' sauce. Ultra-creamy, finger-licking goodness (and chips too!), topped with Breton bacon and smoked paprika.

A classic revisited with a Breton beer doughnut batter and a Bigouden seaweed garnish. Homemade chips dipped in our legendary leek oil and black curry mayos. Crudités and vegetable pickles.

Curtsy to these Bigouden damsels, who we present to you ready to shell, alongside our precious homemade mayos that make them dance around the chips.

Oh my God! A whole lobster roasted to perfection in a generous parsleyed garlic butter with a hint of lemon, which we've just finished topping with chips. May the God of the Ocean bless the King.

We'll give you a real treat with the catch of the day and its shellfish in a delicious Japanese dashi broth enhanced with our homemade bisque, alongside seasonal vegetables. A full-bodied Bigouden saffron aioli, with a splash of lemon jelly as the Chef's finishing touch.

We serve the catch of the day roasted and topped with a shellfish bisque emulsion and a spicy sauce vierge. Accompanied by a golden mousseline with salted butter. Bim!

Our vegetarian (non-vegan) dish showcases the freshness and flavours of the south with its ultra-creamy burrata, heirloom tomatoes, crunchy pickled vegetables and baby leaves. Sprinkled with Parmesan and drizzled with olive oil and balsamic vinegar.

A lovely seafood salad that brings out the best in langoustines and our smoked haddock, thanks to the fresh, southern flavours of heirloom tomatoes, crunchy vegetable pickles and baby leaf greens. Drizzled with a splash of olive oil and balsamic vinegar.