Le Saint Placide

Located away from St-Malo’s tourist hordes in a district popular with locals, this attractive contemporary restaurant features a decor of organic curves, Fornasetti tableware, hanging lamps by Tom Dixon etc. Luc Mobihan, the chef at the helm, is a magician when working with fish, seafood and local vegetables, having spent time at the Château de la Chenevière in Port-en-Bessin and at the Amphitryon in Lorient, where he was the second in command to Jean-Paul Abadie. At Le St-Placide he conjures up enticing cuisine in keeping with the times, as showcased in dishes such as red mullet with crabmeat, Brussel sprouts and Breton saffron. Meanwhile, his wife Isabelle gives full rein to her love of the arts (and the table) and her passion for fine wine (Champagne, Loire, Burgundy etc). Attentive service.