The story
At Eskemm, the kitchen draws on local produce—some familiar, others less so—to create a modern cuisine that is "full of life and surprise." The chef's cooking is spicy, intense, and built on subtlety, aiming to evoke emotion in every guest. As the restaurant puts it, the food is "modern while being rooted in Breton terroir, with occasional escapes influenced by flavors from here and elsewhere." This approach has earned Eskemm a Recommended distinction from the Michelin guide, a nod to its confident, inventive spirit.
The daily market menu (served Wednesday through Friday lunch) offers a three-course glimpse into the kitchen's philosophy: a perfect egg with chestnut cream and nuts, or a crispy goat cheese with za'atar and pickled beetroot; followed by pollock with risotto bianco and smoked herring foam, or roasted cauliflower with spices, labne, and soft apricot; and a hazelnut financier with burnt white chocolate, or pineapple with mascarpone and tamarind caramel. For a deeper immersion, the "Place à la découverte" menu unfolds in six courses (evenings and weekends, 75 €), a guided journey through the chef's vision. The "Gourmet" menu (55 €, evenings and weekends) offers a four-course sketch, with choices like Breton beef faux-filet with caramelized onion compote and bulgogi sauce, or roasted spiced cauliflower with cumin-lemon gnocchi and bénédicte emulsion.
Tucked away just steps from Quimper's Saint-Corentin Cathedral, Eskemm is a discreet, intimate space. The restaurant opens for Sunday lunch, a rare treat in the city, and offers outdoor seating in warmer months. The modern cuisine here is not about grand gestures but about precision and surprise—a place where the pleasure of the table is taken seriously, without pretense.
Recognition
Ambience
Details
Location
