We had two fabulous meals and also a chance to explore their weekly market. Let’s start with one of the restaurants.
Eric researched restaurants prior to coming and this was one he reserved. He usually checks the Michelon guide (this was in it) for their recommendations and he hasn’t gone wrong yet.
It was primarily Breton inspired food with Japanese influences. Their menu was set – to a degree – with just a few selections. Fine by me, definitely makes things easier. They look for local know-how and respect for the seasons. Makes perfect sense to me.
While the other two pretty much continued with wine for dinner, I went with a local cidre.
It was dry without being ‘too’ dry, still having a hint of sweetness from the apples.
The bread was unique with squid ink added for the black color. Didn’t give it any flavor, just the look. It was okay, I would eat it again. The other two photos were the appetizers: sardine roll and foie gras.
Between the three of us we got both of the main plates: (L) Seabass with artichoke hearts & assorted veggies and (R) Beef with a variety of mushrooms.
By now I’m getting full, so Adrienne and I split the cake w/grapes and Eric had the featured chocolate option. All were happy with their choices.
It was a r.e.a.l.l.y good meal, but not for all. While we were sitting there a few groups left once they saw the limited choices on the menu.
I’m breaking up the meals with a trip to their weekly market. This was the view from the AirBNB window right when I woke up. By the time we got down there, it was getting packed with locals.
One of the first stalls we walked past was these mountain of garlic cloves and shallots. Eric sooooooo wanted to bring some home, but we can’t.
We were told that red onions was a local crop they were known for. I will say most of the dishes we ordered seemed to have red onions.
Naturally I took many photos in the flower stall, but I narrowed it down to just three photos for this post. Notice the far one on the right? It was dried flowers, wrapped in music paper. Nice.
I wanted to bring home some local honey and I found it! Eric was my taste tester.
I didn’t realize Adrienne took the above photo so after the purchase I asked the gentleman if I could get a photo and he agreed. His only comment was ‘Let me put away my phone’. No problem.
Prepared food was also available. Paella (L) and Rotisserie Chicken (R). Notice the potatoes under the chicken? Roasted and seasoned with chicken drippings. Yum.
These gourds and squash got me excited for the Fall season to arrive. Time to embrace the change of seasons and decorate!
These root vegetables were also looking mighty fine. We think we found a carrot that Adrienne actually likes. The lighter carrots had less carotene and seemed milder. They were in a number of dishes and she ate them – willingly for the most part.
We made some purchases for our last night in the city.
Almost forgot to include the oysters. They could be purchased and eaten at home, or the purveyor would prep them for immediate eating. We did both.
Let’s talk about our best meal in Dinan – Le Cantorbery. It was suggested by our AirBNB host and Eric reminded us some of our best meals during our travels have come through our host. This was no exception. A Dinan institution for 70+ years, it began a new chapter in 2023 with a change of ownership and kitchen leadership. The chef brings with him a prestigious international experience from around the world: Longdon, Sweden, China, US and the Caribbean. They bring local heritage to life by combining a modern version to the table, with the respect for the product a top priority. Yes, most of that info was from their website, but it showed in their execution.
We started with some wine and cider (for me) along with amuse bouche (carrot mousse). Definitely liked the seafood fritter best.
Eric tried to make reservations but when setting up the account it wouldn’t take his US phone number. Ultimately our host made them for us. Another reason he is ranked as a ‘super host’. Our starters were salmon and a dish that highlighted avocado. Sorry about that last description. That’s the best I could do.
This was the main reason Eric was excited to dine here. It was local Charolais (french) beef only available for a party of two. Not my thing and Adrienne was excited to be the other half of that party. 🙂
I didn’t need another full entre so I ordered the ‘vegetarian’ plate (L), which I truly enjoyed. Their side plate (R) was a simpler version. Eric shared some of the beef that was less rare. 🙂 I had plenty to eat.
Naturally, needed to end the meal with dessert. Adrienne selected the plate highlighting banana flavor – BTW, that is not a real banana, but a mousse created to resemble the fruit. Eric got the Rhum Baba with a small injector included as part of the presentation. Me? I got the chocolate creation with the caramelized (impressive) decoration. No complaints about any of these selections.
Our market purchases were make with a goal in mind – our last night would be at our rental with local product. We thought we had enough, until we saw this: Pate en croute – Tout cochon. Oh my. The shop was closing within 15 minutes and they were putting away their items. She saw our excitement and agreed to sell us two slices of this tasty treat.
Everything was pulled together for a tasty repast. Everything was so good it was hard to pull out my favofrite. The oysters were salty and I knew likely my last taste from this region. The pate was some of the best I had. I am so envious of the local cheese, olives and local bread. Wow, just wow.
There’s no topping that, but wanted to share a favorite pasttime of Eric’s. No matter which country we visit, he tries to find a local establishment and meet locals. This time was no different. One of his last visits, he met the owner and got to hear first-hand the proud history and culture from one that grew up in Dinan. Yes, I stopped in for a final beer in Dinan.
Our time in Dinan was quickly coming to a close. We really loved our time in Dinan and would recommend this city for a base to discover and explore this region of France.
Darden Travels 