Restaurant in Cancale, France
Breton produce, Japanese technique, worth the drive.
La Table Breizh Café is Cancale's most ambitious table: a Michelin-recognised Franco-Japanese kitchen on the first floor of a crêperie, with views over Mont Saint-Michel bay. At €€€€, it delivers precise, produce-led cooking that justifies the price. Weekend lunch is the sitting to prioritise — better light, better pace, same kitchen.
At the €€€€ price tier, La Table Breizh Café earns its position by doing something almost no other restaurant in Brittany does: applying Japanese technique and seasoning with real precision to some of the region's finest ingredients. This is not a novelty concept. The Michelin inspectors have recognised the kitchen's craft, and a Google rating of 4.9 across 371 reviews suggests the room delivers consistently for guests who make the trip. The question is whether it delivers for you — and the answer depends on what you are returning for.
If you visited once and came away impressed by the Franco-Japanese combination, the weekend lunch service is where you should focus next. Saturday and Sunday from noon to 1:30 PM are the only midday sittings of the week, and they offer a materially different experience from the evening service: natural light over the bay of Mont Saint-Michel, a pace that suits longer conversation, and a room that feels less pressured than the 7:30 PM dinner slots. For a returning guest who has already done dinner, this is the visit worth planning around.
Chef Fumio Kudaka works with Brittany's produce as his foundation and Japanese technique as his lens. That framing shows up across the menu in ways that go beyond surface-level fusion. Challans duck , one of France's most respected poultry designations , is roasted cleanly and finished with negi miso, a combination that sharpens rather than obscures the bird's flavour. Lobster arrives with free-range poultry and soba noodles, a pairing that reads unusual on paper but reflects a kitchen confident enough to follow logic rather than expectation. The apple and black sesame tart with cinnamon ice cream and a shiokoji caramel is the kind of dessert that justifies the price bracket on its own terms: technically precise, seasonally grounded, and genuinely considered.
Michelin's assessment of the kitchen points to ingredient quality, precision, and seasoning balance as the defining strengths. These are not small claims in a region where the produce , oysters, seafood, dairy, poultry , sets a high baseline. The kitchen clears that bar.
La Table Breizh Café sits above the ground-floor crêperie on Quai Admis en Chef Thomas, overlooking the bay. The location matters more than it might seem: the view over Mont Saint-Michel bay is the kind of backdrop that makes a long Saturday lunch feel like an event rather than just a meal. The dining room is on the first floor, which separates it physically and atmospherically from the casual register of the crêperie below. Arriving for the noon sitting, with the harbour light coming off the water, is among the better ways to spend a Saturday afternoon in Brittany.
The address puts you on the Cancale waterfront, which is worth building time around. Cancale's oyster beds are accessible from the quay, and the town rewards an hour or two before or after your table. See our full Cancale experiences guide for what to do in the area, and our full Cancale hotels guide if you are staying overnight.
The week's shortest window is the lunch service: 90 minutes of available seating across a two-day window. Dinner runs Thursday through Sunday at 7:30 PM, closing by 9 PM. Monday and Tuesday the restaurant is closed entirely. If your previous visit was a Thursday or Friday dinner, the Saturday or Sunday lunch is the natural next step , different light, different pace, same kitchen.
Booking is rated Easy, but that assessment applies to the category broadly. Weekend lunch slots for a waterfront Michelin-recognised restaurant in a small Breton town will move faster than a comparable Paris address. Book further ahead than you think you need to, particularly for Saturday noon in summer. There is no online booking information in the venue record, so contact via the address at 7 Quai Admis en Chef Thomas, 35260 Cancale, or approach through the restaurant directly.
La Table Breizh Café is not competing with Arpège in Paris or Mirazur in Menton for destination dining at the highest level, and it does not need to. Its value is in the specificity of what it does: a Franco-Japanese kitchen in a Breton fishing town, working with produce that most urban restaurants would have to source from a distance. Compared to Maison Lameloise in Chagny or Flocons de Sel in Megève, this is a lighter, more produce-forward experience rather than a deep classical French one. If you are travelling Brittany's coast and want one serious meal, La Table Breizh Café is the table to book in Cancale.
For other modern cuisine references at a similar level of ambition, Bras in Laguiole and Troisgros in Ouches offer points of comparison, though both operate in a more classical French register than Kudaka's kitchen. Frantzén in Stockholm is the closer conceptual parallel for Franco-Japanese precision at the leading level, but at a very different price point and scale.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| La Table Breizh Café | Modern Cuisine | €€€€ | This Franco-Japanese gourmet establishment is on the first floor of a crêperie: welcome to the world of Bertrand Larcher. A champion of buckwheat and Brittany’s culture, Bertrand started by opening pancake houses in Japan, before returning to France to pursue his passion for food. Now in a dining room overlooking the bay of Mont Saint Michel, chef Fumio Kudaka mixes Brittany’s produce with Japanese techniques and seasonings. The lobster is served with free-range poultry and soba noodles; Challans duck is simply roasted and enhanced by a negi miso sauce; the apple and black sesame tart is paired with cinnamon ice cream and a caramel of shiokoji. Top-notch ingredients, razor-sharp precision, finely judged seasonings and lashings of delicacy depict this happy marriage between east and west.; This Franco-Japanese gourmet establishment is on the first floor of a crêperie: welcome to the world of Bertrand Larcher. A champion of buckwheat and Brittany’s culture, Bertrand started by opening pancake houses in Japan, before returning to France to pursue his passion for food. Now in a dining room overlooking the bay of Mont Saint Michel, chef Fumio Kudaka mixes Brittany’s produce with Japanese techniques and seasonings. The lobster is served with free-range poultry and soba noodles; Challans duck is simply roasted and enhanced by a negi miso sauce; the apple and black sesame tart is paired with cinnamon ice cream and a caramel of shiokoji. Top-notch ingredients, razor-sharp precision, finely judged seasonings and lashings of delicacy depict this happy marriage between east and west. | Easy | — |
| Breizh Café Cancale | Breton | €€ | Unknown | — | |
| Le Surcouf | Seafood | Unknown | — | ||
| Le Bistrot de Cancale | Seafood | €€€ | Unknown | — | |
| Côté Mer | Traditional Cuisine | €€€ | Unknown | — | |
| Olivier Roellinger | Unknown | — |
What to weigh when choosing between La Table Breizh Café and alternatives.
Olivier Roellinger is the obvious benchmark if you want the most celebrated cooking in the area, but it operates at a different price level and requires advance planning. For something less formal at €€€€ spend, Le Surcouf covers solid seafood closer to the harbour. La Table Breizh Café sits between those two in ambition: more creative than a typical Cancale seafood house, less destination-heavy than Roellinger.
The venue sits above a crêperie in a working port town, which keeps the atmosphere grounded despite the €€€€ pricing. Smart casual is a reasonable call: no jeans or trainers, but a jacket is not required. Think the kind of effort you'd make for a serious Paris bistro rather than a palace restaurant.
Bar seating is not documented for La Table Breizh Café. The dining room overlooks the bay of Mont Saint Michel, and given the short service windows — lunch runs 90 minutes across Saturday and Sunday only — the format appears designed around seated, pre-booked covers rather than walk-in counter dining.
The menu anchors on Brittany's produce filtered through Japanese technique: lobster with soba noodles, Challans duck with negi miso, and an apple and black sesame tart with cinnamon ice cream and shiokoji caramel are documented dishes. Those combinations are the point of the restaurant, so ordering around them rather than avoiding them gives you the clearest read on what the kitchen does.
Yes, with one caveat: the setting is a dining room above a crêperie overlooking the bay, which is distinctive rather than conventionally grand. At €€€€ with Michelin recognition and a tightly run kitchen under chef Fumio Kudaka, the food delivers the occasion. If your group needs a formal backdrop to feel celebratory, manage expectations on the room; if the cooking is the main event, it works well.
Dinner runs Thursday to Sunday at 7:30 PM and gives you four evenings to choose from. Lunch is Saturday and Sunday only, with a 90-minute service window from noon — tighter timing and fewer available days. If your schedule allows, dinner offers more flexibility; lunch is a reasonable option for a day trip but requires sharper planning around that hard 1:30 PM close.
At €€€€, the value case rests on the specificity of the cooking: Japanese technique applied to Breton produce is not a combination you find reliably elsewhere in Brittany, and Michelin recognition confirms the kitchen is executing it at a consistent level. If that Franco-Japanese framing is the draw, the menu delivers. If you want straightforward Breton seafood at a lower price, Côté Mer or Le Bistrot de Cancale are more proportionate options.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
