Méson Chalut

There was once Le Chalut, a well-run table by Sophie & Jean-Philippe Foucat, later taken over by Natalie and Vincent Prémorvan and renamed Méson Chalut. “Méson” means “house” in Gallo, the other language of Brittany (spoken in the eastern part, along an imaginary line from Saint-Brieuc to Vannes, stretching to the region’s borders). Here, every product and condiment is chosen and prepared with care and awareness. Vincent is in charge of the savory dishes, while Natali curates the wines and creates the desserts—a perfectly tuned duo. The tableware comes from local artisans, the flowers scattered here and there are seasonal and locally sourced, and the herbs are grown by the couple at their home in Saint-Ideuc, just a few kilometers away… At Méson Chalut, everything has meaning; every gesture is considered: “We are at the heart of an ecosystem. Local producers are our primary partners, from the day boats of Breton fishermen to the stalls of local grocers. We strive to respect living things by limiting waste and refusing the use of disposable plastic. Above all, we work every day in a warm and respectful atmosphere with our team and our suppliers,” Natali and Vincent emphasize. When we visited, scallops were still in season; pumpkin, served as a velouté, and a fish-bone jus boldly completed a perfectly grilled John Dory. And that’s where I wanted to take you: John Dory is more than just its fillets. At Méson Chalut, it is used in its entirety, with virtuosity, so that each fish fully nourishes—from cheek to bone, including its fillets.