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Chef Profile – Nicolas Carro, Head Chef at the Hôtel de Carantec Restaurant – Golf de la Baie de Morlaix
Overlooking Morlaix Bay, Chef Nicolas Carro shares his vision of contemporary cuisine, inspired by the bounty of his region, in this interview. At the helm of the restaurant at the Hôtel de Carantec, he showcases local produce with precision and sensitivity. A partner of the Golfy Network and situated near the Morlaix Bay Golf Course, the establishment offers an experience that blends fine dining with the natural surroundings.
Could you introduce yourself and tell us about your restaurant?
My name is Nicolas Carro, and I am the head chef at Restaurant Nicolas Carro, located at the Hôtel de Carantec in Brittany, overlooking Morlaix Bay.
It is an establishment deeply rooted in its local area. We are surrounded by extraordinary producers, fishermen and market gardeners, and the cuisine we offer is a direct reflection of this environment. I champion a contemporary, precise and accessible style of cooking, where the ingredient always remains at the heart of the dish. My aim is simple: to tell the story of Brittany through food, with sincerity and sensitivity.
What is your background and what inspired you to become a chef?
I’m originally from Brittany and grew up in an environment where cooking and produce played a significant role. From a very young age, I was drawn to this world.
I was fortunate enough to train in several demanding establishments, notably with Alain Passard at L’Arpège in Paris. This experience had a profound impact on my vision of cooking: respect for the ingredient, seasonality and the pursuit of perfection. Becoming a chef was the obvious choice. It is a profession driven by passion, but also by craftsmanship and the passing on of knowledge.
How would you describe your culinary style in a few words?
I’d say it’s a cuisine inspired by the sea, centred on vegetables, and deeply rooted in Brittany. The sea features heavily in my dishes, but I also place great importance on vegetables, herbs and local produce. I like dishes that are easy to understand, with few elements, but great precision in the cooking, the juices and the seasoning.
What are the specialities of your restaurant and/or your region?
The Bay of Morlaix is an exceptional area for a chef. We have access to remarkable seafood: scallops, abalones, lobsters, line-caught fish, shellfish…
But Brittany is also home to magnificent vegetables, buckwheat, seaweed and a very strong culinary culture. My work involves creating a dialogue between these ingredients from the sea and the land.
What is your essential ingredient? / What simple ingredient can transform a dish?
Seaweed is an essential ingredient in my kitchen.
It brings a depth of sea flavour and a true Breton signature. A simple seaweed powder, a stock or seaweed butter can transform a dish and immediately give it a maritime dimension.
What is the iconic dish on your menu?
One of the restaurant’s signature dishes is the Roscoff abalone.
It is a fascinating ingredient that requires great precision in cooking to preserve its texture and naturally briny flavour. We like to pair it with simple local Breton produce to showcase it to its full potential.
What kind of experience do you want to offer your guests when they visit your restaurant?
I’d like guests to feel truly immersed in our local area.
From the restaurant, you have a direct view of Morlaix Bay. The sea, the tides, the islands and the winds are part of the everyday landscape and naturally influence the cuisine. The experience must be both gastronomic and deeply rooted in this place.
The idea is that guests leave feeling as though they have tasted a little piece of Brittany.
Could you share a recipe with us?
A very simple recipe I like to share is homemade seaweed butter.
Ingredients:
• 250 g semi-salted butter
• 10 g dried dulse
• 10 g dried wakame
• zest of one lemon
Method:
1. Dry the seaweed lightly in the oven if necessary, then blend it to a very fine powder.
2. Cream the butter.
3. Add the seaweed powder and lemon zest.
4. Mix thoroughly, then roll the butter in cling film to form a log.
5. Chill.
This butter goes very well with grilled fish, shellfish or simply a loaf of country bread still warm.
Hôtel de Carantec****Restaurant Nicolas Carro
20 Rue Du Kelenn
29660 Carantec
+33 2 98 67 00 47
soisic@hotel-carantec.fr
www.hotel-carantec.fr
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