Café du Bey

Tucked within the granite walls of Saint-Malo, this refined bistro, Café du Bey, elevates Breton ingredients through a lens of contemporary French technique. The kitchen’s signature langoustine ravioli is a triumph of texture, featuring silken pasta envelopes filled with sweet, butter-poached shellfish and a bright hit of coriander. Aromas of toasted buckwheat and sea spray permeate the dining room, signaling a menu deeply connected to the Emerald Coast. Scallops are expertly seared to a golden crust, served in a vibrant butternut squash and ginger reduction that provides a spicy, earthy counterpoint to the mollusk’s natural sweetness. A potato mille-feuille showcases architectural precision, with paper-thin layers compressed and fried to a resonant crunch. The experience is anchored by the legendary Bordier butter, served in various infusions to be spread over crusty, wood-fired sourdough, embodying a culinary identity that is both rugged and sophisticated.