Sea view and gastronomic restaurant in Saint-Malo

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Culinary delights

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.  Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo. A menu of delicious dishes orchestrated by Chef Patrice Dugué and wonderfully punctuated by the desserts of Pascal Pochon. We also have an opulent wine cellar and our sommelier is always available to offer advice.

Sea View Restaurant

Sea view restaurant

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.
Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo.

Thermes Marins de Saint-Malo Restaurant

Les Thermes Marins de Saint-Malo

Located at the heart of Les Thermes Marins de Saint-Malo, the restaurant Le Cap Horn is perfect to enjoy a meal in one of the famous addresses in Saint-Malo. The restaurant is open to all.

Our Chefs

Patrice Dugué and Pascal Pochon combine talents to offer you generous and inventive cuisine.

Patrice Dugué,

Chef

I like to highlight the exceptional quality of our produces with precision cooking, sauce reduction, vegetable based binders, subtle touches of herbs and spices and by playing with textures and elements on the plate, creating a harmony that is almost “sensual”.

Pascal Pochon,

Pastry Chef and Maître chocolatier

My job, first and foremost, is to surprise our customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. This is why I always try to make sure there is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. » Chef Pâtissier & Maître Chocolatier.

Menus

Escale Menu

(This menu is not available on Saturday evenings and bank holidays) 38 €

  • 9 oysters N°3 from Cancale “Maison Brévault”
  • Marinated scallops served with quinoa, sweet and sour tomato sauce
  • Duck terrine with apple stuffed with foie gras served
  • with stewed onions and beetroot dressing
  • Steamed fillet of codfish served with mashed potatoes flavoured with tomato, olive oil sauce
  • Steamed fillet of pollack flavoured with shallots served with pan seared fennel, seaweed sauce
  • Pan seared fillet of duckling served with roasted pineapple and chorizo sauce
  • Poached fillet of poultry with “Mogettes” served with tomato “Thaï” sauce
  • Steamed fillet of codfish served with mashed potatoes flavoured with tomato, olive oil sauce
  • Steamed fillet of pollack flavoured with shallots served with pan seared fennel, seaweed sauce
  • Pan seared fillet of duckling served with roasted pineapple and chorizo sauce
  • Poached fillet of poultry with “Mogettes” served with tomato “Thaï” sauce

Emeraude Menu

51 €

  • 9 oysters N°2 from Cancale “Maison Brévault”
  • Duck foie gras flavoured with “Porto” served with chutney of melon
  • Crab meat flavoured with dill and tomato basil served with cream of pepper
  • 9 oysters N°2 from Cancale “Maison Brévault”
  • Duck foie gras flavoured with “Porto” served with chutney of melon
  • Crab meat flavoured with dill and tomato basil served with cream of pepper
  • Fully matured French cheeses Jean-Yves Bordier
  • Breton caramelized cake served with buttermilk ice cream and caramel sauce
  • * Sponge cake with roasted pineapple and orange served with kumquat sorbet
  • Pound cake flavoured with green tea served with white chocolate mousse stuffed with raspberry sauce, raspberry sorbet

Prestige Menu

68 €

  • Breton caramelized cake served with buttermilk ice cream and caramel sauce
  • * Sponge cake with roasted pineapple and orange served with kumquat sorbet
  • Pound cake flavoured with green tea served with white chocolate mousse stuffed with raspberry sauce, raspberry sorbet
  • Pan seared fillet of beef “Charolais” served with duck foie gras and “Banyuls” sauce
  • Pan seared sweetbreads served with pepper sauce
  • Grilled fillet of turbot served with artichoke, fennel sauce and stewed yuzu
  • Pan seared fillet of monkfish and large reddish prawns served with carrots flavoured with spicy, curry and coconut sauce
  • Fully matured French cheeses Jean-Yves Bordier
  • Orange hot “crêpe soufflée” flamed with Grand Marnier
  • * Apple and stewed celery jelly served with meringue stuffed with white chocolate mousse and grapefruit served with grapefruit sorbet
  • Black chocolate mousse stuffed with crispy sesame served with tea ice cream and chocolate sauce

Book online

The restaurant is open every day,
To book online please fill out the form below.