CLINICS

Within walking distance from the  "Golfe du Morbihan", La Table des Marées is nested in Auray's historical up-town, where local fishes and foreign spices are innovatively cooked.

The intentionnaly short menus change several times a week, according to fishes and inspiration.

To cook is heating; I therefore use vapor or a soft flame.  But cooking is also playing with savours, textures, temperatures.

And because a first class product deserves the best, spices, acidulated juices, sweet and sour, sea weeds,...  always emphazise without overwhelming.

Philippe Bogaty

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