The story
Marine Hervouet and Pascaline Albicini have been partners for over a decade, sharing a passion for nourishing and welcoming guests. At DAMES in Dol-de-Bretagne, they have transformed a former roadside truck stop into a place of memory and contemporary gastronomy. The building, once known for simple, hearty fare, now houses an experience rooted in Breton terroir and driven by emotion.
Cheffe Marine Hervouet honed her craft alongside Michelin-starred chefs Alyn Williams, Alain Passard, and Bruno Verjus. Her cooking is precise, refined, and centered on the product, with careful attention to cooking techniques and sauces. Pascaline Albicini, trained at establishments run by Joël Robuchon, Jean Pierre Vigato, and Philippe Etchebest, brings her exacting standards and sensitivity to the front-of-house, crafting a unique welcome.
The menu changes with the seasons, showcasing modern cuisine that respects the ingredients of Brittany. The restaurant’s Michelin Recommended status for 2026 reflects the quality and consistency of this approach. Guests dine in a setting that balances the building’s history with a sleek, contemporary feel – a typical Breton house with a private garden, just minutes from the TGV station and historic center of Dol-de-Bretagne.
DAMES occupies a typical Breton house with a 150 m² private garden, offering a peaceful haven. The interior respects the memory of the old relay station while embracing a clean, modern aesthetic. Parking is available nearby, and the restaurant is easily accessible by train.
Recognition
Ambience
Details
History
Dol-de-Bretagne just met its match in these two unstoppable dames! Halfway between Saint-Malo and Mont-Saint-Michel, this couple – in life and in business – took over an old roadside diner and turned it into a chic, glowing bistro, complete with a long brushed-zinc bar, elegant tableware and a crackling fireplace. Out front, Pascaline Albicini (ex-Robuchon and Etchebest) orchestrates the room, presenting the impeccably sourced dishes dreamed up by Marine Hervouët (ex-Passard and Verjus), who selects only the very best local produce or treasures from their own garden: grilled chanterelles (foraged from the forest a few kilometers away) glazed with kombu sabayon and a sprinkling of hazelnut praline; cod confit in seaweed-infused oil, nestled with spinach, beurre blanc and sea urchins from La Pêche de Tomy; or vegetarian agnolotti stuffed with squash and glistening in carrot caramel; finishing with a veg-leaning dessert (creamed cauliflower with white chocolate), before a final round of petits fours, including purple shiso ice cream and a buckwheat and honey financier. · Isa Dorade
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