Sourire

Chef Justin Brohm's cuisine at Sourire represents the best of modern French bistronomic cooking—technically accomplished, ingredient-driven, and creatively expressed while remaining rooted in tradition. As a self-taught chef, Brohm brings a fresh perspective to French cuisine, unencumbered by culinary school conventions yet deeply respectful of classical techniques and quality ingredients. The menu showcases premium products sourced from carefully selected producers. Scallops from the Bay of Morlaix, Galician red veal, and Clavisy lamb form the foundation of dishes that highlight each ingredient's inherent qualities. Brohm's approach emphasizes letting exceptional products shine through precise cooking and thoughtful accompaniments rather than overwhelming them with excessive manipulation or trendy techniques. Signature preparations demonstrate the chef's technical range and creative vision. Sea urchin tongues showcase his ability to work with delicate seafood, while the melt-in-your-mouth suckling pig fondant reveals mastery of slow-cooking techniques. Red mullet preparations highlight his understanding of fish cookery, balancing the fish's natural richness with complementary flavors and textures. Each dish reflects careful consideration of flavor balance, textural contrast, and visual presentation. The restaurant offers multiple menu formats to suit different occasions and budgets. The seven-course tasting menu at €89 provides the fullest expression of the chef's creativity, taking diners on a culinary journey through multiple preparations and techniques. The four-course lunch menu at €59 offers a more condensed but equally refined experience, while the three-course option at €49 makes bistronomic dining accessible without compromising quality. Evening service also includes a €55 menu that balances accessibility with the restaurant's high standards. Brohm's cooking style blends tradition with modernity, creating dishes that feel both familiar and surprising. His self-taught background allows him to approach French cuisine with fresh eyes, questioning conventions while respecting the fundamentals that make French cooking great. The result is food that honors tradition while pushing boundaries, offering diners the comfort of recognizable flavors alongside the excitement of unexpected combinations and presentations. The kitchen's commitment to quality extends to vegetarian options, ensuring that plant-based dishes receive the same attention and creativity as meat and fish preparations. This inclusive approach reflects a modern understanding of dining preferences while maintaining the restaurant's high culinary standards across all offerings.