Le Vent D’Armor has been in business for 3 years and offers a surprise tasting or an a la carte menu. It’s a small place with windows opening to the street and the other walls are decorated with cut out circles filled with various fabrics. Music plays in the background, the lighting is low, the floor is a wide wood plank and white tableclothes and napkins are on every table – even the outdoor ones. A middle column was cornered in copper as was the ‘wainscoating’ on the walls. The noise level kicked up a tad when the room filled but the tables are set widely enough that it was never a problem. The only odd touch was the use of plastic chairs but however weird they were to touch they were quite comfortable. It’s a cozy place where we felt very welcome and enjoyed a fine meal. The co-owners (who previously worked together as head chef and sommelier at Le Divellec) split the duties of the place with Nicolas Tribet serving as chef and Olivier Friant managing the front of the house. We chose to order a la carte and pacing was wonderful with the portions being generous. The food was honest and very tasty and it’s a place I recommend you try.
Bread service was a basket of thickly pre-cut baguette slices with a good crisp crust and dense, doughy interior. Alongside was Échire butter which was very good.
An amuse bouche was toast covered with red mullet and basil pesto, served warm. The fish was nice with the crispy toast and provided a soft textural contrast. It was really good.
Razor clams with garlic butter were placed 2 clams to each shell with 5 shells. They were lovely clams coated in parsley and garlic butter. The terrific succulent tubes were outstanding and a delight with each bite full. Excellent.
Husked crab with spicy mayonnaise and green mango was a large pile of perfect crab topped by radish and mango slices alongside a nicely dressed salad. The mild mayo was tasty and nice with the crab as it didn’t hide the sweet flavor of the delicate shellfish. It was a generous portion of really wonderful crab and the salad was not a throwaway – it was good.
Sliced Scallops with Truffles (cassolette) was made with thickly sliced scallops in a creamy truffle sauce. Thickly sliced truffles were also in the mix. It was simple and absolutely delicious. The perfectly cooked sweet scallops were accented wonderfully by the divine sauce. Alongside was a bowl of vegetables and here the little potatoes were yummy.
Wild Sea Bass with French dressing, lime and smoked black eggs was cooked perfectly. The thick filet of fish was dressed with a vinaigrette and came with vegetables on the plate, including some fantastically strongly flavored mushrooms. The vegetables were nicely seasoned and went perfectly with the fish. I will admit that I also liked the fish dipped in the scallop sauce, though. A fine plate of food.
For dessert we ordered a couple of their digestif selections, which were both very nice, to go with the Chocolate Mousse with poached oranges and Grenadine syrup. It was 2 good sized scoops of chocolate mousse alongside blood orange in syrup and topped with candied orange peel. The mousse was full of chunks of chocolate yet very light and whippy. It was both fun and tasty. The peel added a good bitter contrast to the sweet fruit. A good recommendation by Oliver Friant and a fine end to a wonderful meal.
Last treats were sweet and fun – crunchy sugar coated nuts, jellies and meringue cookies. All very good.