A gourmet trip to Normandy and Brittany where the international public can discover the seafood, the "Tarte Normande" or the Breton sweet crêpes.
To book a table
+971 50 918 4281
Check out the January menu
At the Brillat-Savarin restaurant of the France Pavilion, guests have the chance to taste a delicious menu featuring Pan-seared sea scallops, pumpkin mousse & citrus espuma, Deep-fried mini camembert with salad, Brittany Buckwheat crêpes, Veal medallions with creamy sauce or desserts such as sweet crêpes, the famous "Tarte Normande" or "Far Breton".
His signature dish is full of Breton flavours: a fillet of wild bass with it shellfish broth with saffron and algae leek taglliatelles.
The Chef Patrick Barbin
Chef Patrick Barbin is Sofitel Quiberon Thalassa Sea & Spa’s Head chef since 2004 and is representing the Britany and Normandy regiont this month. Alongside his team, he incorporates local and iodic flavours to his cuisine, largely based on fish and seafood. He particularly enjoys preparing pollack, with oysters and sea asparagus.