The most famous Chefs have chosen to propose on their menu the Oysters Cadoret, among them,
– L’Écailler du Bistrot à Paris.
A few years after the opening of the “Bistrot Paul Bert”, M. Bertrand AUBOYNEAU and Gwenaëlle CADORET had the idea to cultivate the “Bistrot” atmosphere, but this time with an iodized marine dimension.
They used the same feeling in decoration with a subtle and elegant mixing of Breton secondhand trade, earthenwares, wooden items, and objects from the sea environment.
The result is that both houses have now their own regular customers: more composed and wise at the “Ecailler du Bistrot”, more vehement and decided at the “Bistrot Paul Bert”.