Le Chalut
On Rue de la Corne de Cerf inside the walls, Le Chalut has been the address for refined Breton seafood since chef Jean-Philippe Foucat earned his Michelin star in the 1990s. The dining room is quietly elegant, the produce impeccably sourced and the langoustine bisque alone is worth the trip to Saint-Malo.
What to Order
The menu changes with the catch and the season, but recurring stars include line-caught sea bass from the Bay of Mont-Saint-Michel, Cancale oysters prepared warm with seaweed butter, and a millefeuille of local crab that manages to be simultaneously delicate and deeply savoury.
The cheese trolley features an authoritative selection of Breton and Norman farmhouse cheeses, and the sommelier's Muscadet and Chablis pairings are chosen specifically to complement iodine-rich seafood rather than overpower it.
Practical Details
Le Chalut seats around 30 covers and books up weeks ahead in July and August; reservations by phone or email are essential. The lunch menu offers significantly better value than dinner — two courses with a glass of wine can come in under €45.
The restaurant is a short walk from the Cathédrale Saint-Vincent at 8 Rue de la Corne de Cerf. Smart-casual dress is the norm; the atmosphere is relaxed rather than stiff despite the Michelin pedigree.
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