The views alone are reason enough to visit, but it’s what lies beneath the gently lapping waters of the Baie du Prieuré that make «Le Pourquoi Pas» at Castelbrac so special. Brittany is the destination in France for seafood and local boy Julien Hennote knows just what to do with it, extracting every last bit of flavour from the day’s catch. Julien’s ambitious menus feature precise and immaculate dishes like ‘Salt Cod Brandade with Buttermilk Emulsion, Black Garlic Dip and Glazed Baby Vegetables’ and ‘Diver Scallops with Salted Butter, Braised Leeks and Buckweat Infusion’. As he says himself matter-of-factly, “we’re practically in the sea, so it makes sense for us to focus on seafood”. It’s an approach that’s put the Belle Époque seaside resort of Dinard on the culinary map. Brought to you in association with Atout France.