The story
At L'Anthocyane in Lannion, Chef Marc Briand crafts modern cuisine that draws deeply from Brittany’s larder. The restaurant, which earned a Michelin star in 2026 for its high-quality cooking, sits quietly on avenue Ernest-Renan, a short walk from the free Stanco parking. Briand’s approach is precise and seasonal, letting the ingredients speak.
The kitchen offers three distinct paths. The weekday lunch menu, “À midi sonnant,” is a 42 € affair served Wednesday through Friday (excluding holidays and July–August). For a deeper taste, the “Saveurs iodées” menu at 78 € weaves sea and land: amuse-bouche, then spider crab with citrus and olive oil, coriander sorbet; langoustine ravioli with turmeric, head consommé, and mint oil; Saint-Pierre with asparagus and crispy pork trotter; aged cheeses from Maison Bordier (16 € supplement); and a choice of strawberry-tarragon baba with chartreuse emulsion or kiwi with buckwheat and miso ice cream, finished with mignardises.
The “Découverte” menu at 114 € adds a pigeon course (pea-onion tartlet, rhubarb) and local cheeses, served to the whole table. Menus shift with the market, a sign of Briand’s commitment to freshness.
The dining room is understated, letting the food take center stage. Open Wednesday through Sunday (lunch until 13h, dinner until 20h45), L'Anthocyane offers a calm, refined setting for both lunch and dinner. The restaurant’s name, a nod to plant pigments, hints at the natural, ingredient-led philosophy that guides each plate. For those exploring the Trégor region, this Michelin-starred address is a destination in itself.
Recognition
Ambience
Details
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