We were there for the first seating and had the whole place to ourselves for the first forty minutes. It almost felt like chef Crenn was just cooking for us and I joked to my husband that I have arranged for the private dining. We chose the five course tasting menu and started with a series of amuse bouches. The first was the asparagus spongy bread and butter. We were then served a single mussel with a very tasty saffron aioli. Our favorite amuse was kir Breton. The best course of the night was the spring pea soup with the most delicious carrot sorbet, a tiny ruby carrot and I think coconut foam. We just wished we could have more of this soup. Every time a server walked by with this soup I wished we were in the receiving end. We were then served two tiny white radishes with sea salt and butter. Our second favorite course was the sea plate. It consisted of a very tasty white fish, a very fresh mussel, a nice uni and some salmon roe. We were then served a palate cleanser of shiso and Saki sorbet. It was nice and refreshing. Walk in a forest was next and we really enjoyed all different kind of mushrooms, but were not crazy about the meringue. It was just too sweet and too much of it. The last savory course was our least favorite because I don’t care for poultry and I had no idea a poultry course was on the menu. This is a lesson for me to always ask upfront if their is a poultry on the tasting menu. This course was a Pigeon and I took a little bite and didn’t care for it at all. My husband had a little more than me and didn’t care for it either. Thankfully the dessert was great and chef Crenn told us we were her Ginny pig to try a new dessert. It was a big red beet with stem and root. The beet was a beet sorbet with the root was made of chocolate. It was visually beautiful and even though I am not a beet fan I enjoyed it. We finished the meal with pate de fruit, salted caramel and passion fruit meringue. Service was very professional and friendly, except at times we couldn’t understand our waiter’s descriptions of some of the courses. We will never forget that beautiful pea soup.