Enter the Avel-Vor and you're already on your way to an adventure in taste. Fresh fish, shellfish and crustaceans flutter straight from the ocean to your table. Chef Patrice Gahinet fashions surf and turf recipes on the whims of the day's catch and market offerings: rock red mullet grilled to perfection with courgette cannelloni, Courreaux de Groix scallops in season with shellfish cotriade stew, tender pan-fried foie gras and homemade potato crisps...
