The blue lobster, the jewel of the Emerald Coast, awaits you at Pourquoi Pas through October 31 at the Michelin-starred restaurant in Castelbrac.
Discover all the subtlety and refinement of the lobster from our coasts, as interpreted by Julien Hennote, through a delicate and flavorful five-course culinary journey.
Set amid cliffs, wild islands, and charming ports, Brittany is home to exceptional hotels where elegance goes hand in hand with authenticity. Here are ten charming places to get away from it all, from Saint-Briac to Belle-Île.
This distinction rewards the passionate work of our Chefs Julien Hennote in the kitchen and Clara Boissay in pastry, our restaurant manager Pierrick Pradel and all the teams in the kitchen and at the service, who work every day to offer our guests a unique gastronomic experience by the sea.
This recognition is also in line with the vision of Sophie Bannier, Director of Castelbrac, who since her arrival wants to make the restaurant Pourquoi Pas an essential gastronomic signature of Brittany.
The whole team of Castelbrac is delighted to share this distinction with its guests and continue to write, season after season, a gastronomic history of excellence facing the sea.
To celebrate the end of the year, Chef Julien Hennote and Pastry Chef Clara Boissay, surrounded by their teams, sign a festive takeaway menu:
Foie gras, foie gras marbré, scallops, blue lobster ravioli, red tuna ventrèche, Yule log...
Exceptional products, carefully selected and prepared with Castelbrac know-how.
Orders: until December 20
Collection: December 23, between 2pm and 6pm
Set a table and that's it.
From April 6, 2025, come and discover our new Tea Time, a gourmet rendez-vous not to be missed. This exclusive offer, which subtly blends British heritage and Breton gastronomic traditions, will be available every day in the Salon Charcot from 3pm to 6pm.šCrafted by Clara Boissay, our Pastry Chef, and Julien Hennote, chef of the Michelin-starred Castelbrac, this formula invites you to savor a refined selection of three savory and five sweet dishes, as well as hot beverages. You can also enjoy a glass of Champagne with your snack, at an additional cost.nThe Tea Time will be available by reservation only, for an exclusive experience in an exceptional setting.
We are very proud to present this beautiful cookbook "Mathurin Méheut, Contempler et cuisiner la mer avec Julien Hennote" published by Editions Ouest France, on sale in bookshops and at Castelbrac.\n "The book you have in your hands was imagined from the world and values of Mathurin Méheut, as told by Gilles Baratte. Chef Julien Hennote and culinary designer Virginie Bregeon have created recipes inspired by them, using seafood that respects the rhythm of the seasons and the reproduction periods of the fish. So let yourself be guided, and travel between a Méheut drawing and a dish full of iodized flavors... Wherever you are, wherever you live, you'll feel the "SOUL OF BRITAIN"\nExtract from Carole Gaessler, journalist.
We are pleased to share with you the news that Pourquoi Pas has been awarded its star in the MICHELIN Guide 2023. We would like to congratulate Chef Julien Hennote and his team.
"I am sincerely delighted with the confidence that has been placed in us. Many of us are working hard to achieve this. I would like to thank everyone, especially our guests. For them, we have at heart to maintain the brightness of our star".
- The Chef, Julien Hennote.
Congratulations also to Sophie Bannier, our Director, for her vision, since her arrival, to offer an exceptional gastronomic signature to the restaurant Pourquoi Pas.
Our Chef Julien Hennote was one of the guests of the France3 program "Vous êtes formidable" last Monday at 10:30 am. After a season dedicated to the great Breton men and women, this year the show highlighted the great towns of our territory and through them, those who make them live.
The show was dedicated to Dinard. Julien Hennote was accompanied by Martine Guénégant, deputy for communication and outreach of the city of Dinard, Alice Cléon, architect-engineer, author of the book "Villas de Dinard" and Stéphane Mordelles, producer of chouchen and wine merchant.
Did you miss the show? Find it in the following link
