The story
Super Gros operates as a lively bistro in Groix, where chef Anthony Cointre transforms island produce into generous, flavorful meals. Cointre settled on the Île de Groix after a career spanning film sets, personal milestones, and hosting the television program "Très Très Bon." He brought his cookware with him, channeling that dynamic history into a kitchen that delivers what Le Fooding describes as a blowout feast of humble yet exceptional cooking.
The dining space merges the aesthetics of a circus tent with the ease of a neighborhood bistro, featuring a giant slide and bold signage. Waxed tablecloths cover the tables, while dishes land on bright neon yellow cafeteria platters that reflect the chef's resounding personality. This colorful arrangement frames the meals without overshadowing the focus on accessible, satisfying food.
The menu highlights daily catches, such as fried breaded mullet served with a vinegary tartare sauce made from fish pulled that morning. Kitchen staples include grilled zucchini showered in crumbled lemony feta and bone marrow paired with impeccably seasoned steak tartare. Diners frequently return for the lemony potato purée, enjoying it alongside peach carpaccio and a magnificent pinsa, or Roman pizza, garnished with artichokes, slow-roasted tomatoes, and sea beans.
Recognition
Location
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