At table
Eighteen places in the room behind the hall, which has one window on the courtyard and therefore the steadiest light in the house.
Dinner
Half past seven, one service, four courses, Tuesday to Saturday. Written on the card in the hall by midday. The fish quay is four hundred metres away and the kitchen buys there at seven in the morning, which is why the card is written at midday and not the week before.
Oysters from Cancale, nine kilometres east, from September. Lobster when the price is not an insult. Sole, bar, and whatever the day has produced. In February, a good deal of cabbage, cooked by somebody who takes it seriously.
Tell the hall at breakfast if there is something you cannot eat and the kitchen will send the same meal without it. We do not serve people who are not staying. Eighteen places and nine rooms is a full room most evenings.
Breakfast
Seven until ten. Bread and viennoiserie from the bakery on the rue de l'Orme, salted butter because this is Brittany and unsalted butter would be a provocation, cider from a farm near Dol, and coffee brought to the table. If you are walking the ramparts at dawn there will be something in the hall from half past six.
The counter in the hall
From five in the afternoon. Cider by the bottle, muscadet, a short list of Loire reds, and lambig, which is the thing to try once and possibly not twice. It closes at half past ten, an hour and a half before the cellar, and that gap is deliberate.
Water
From the tap, in a carafe, free. The town supply is good and we have no interest in selling anybody a bottle of anything they can have for nothing.
