LE SAFRAN
THE TRADITIONAL RESTAURANT
With its panoramic view of the ocean and its transmitted light, the traditional restaurant in Brittany, Le Safran, is an ode to joyful cuisine.
Moments Dégustations
White Party Aperitif + Buffet
Restaurant
White Party Aperitif + Buffet
Soirée Blanche July 13
Aperitif on the solarium or at the bar, weather permitting, from 7pm (Champagne and canapés served in an elegant, musical atmosphere).
Revisited Fisherman's Buffet, served in the restaurant from 8:45pm (A selection of seafood, including lobster, and high-quality regional specialties).
Dance party in the bar Le Goéland, until midnight (Musical entertainment with live accordionist during the aperitif, followed by dancing in the bar after the meal.
White Party Aperitif
Restaurant
White Party Aperitif
White Party July 13
Aperitif on the solarium or at the bar, weather permitting, from 7 p.m. (Champagne and canapés served in an elegant and musical atmosphere).
White Party Buffet
Restaurant
White Party Buffet
Soirée Blanche July 13
Revisited Fisherman's Buffet, served in the restaurant from 8:45pm (Selection of seafood, including lobster, and quality regional specialties) (drinks not included)
Dance party at the bar Le Goéland, until midnight (Musical entertainment with live accordionist during the aperitif, followed by dancing in the bar after the meal)
Pool and Lunch
Pool lunch package
Pool and Lunch
Monday to Sunday, 11:30 a.m. to 3:00 p.m.
Access to seawater Jacuzzi pool
Use of thalasso changing rooms with bathrobe, sandals and towel
Lunch at Le Safran restaurant (choice of platter, glass of wine and coffee)
Safran Déjeuner Découverte
Restauration
Safran Déjeuner Découverte
Lunch, every day, Monday to Sunday - by reservation only
Enjoy refined cuisine at lunchtime with our Safran Découverte formula:
starter + main course or main course + dessert, complimentary cocktail, drinks not included.
The hardest part? Choosing between starter and dessert...
Fisherman's Buffet
Restauration
Fisherman's Buffet
A veritable institution for over 30 years, the Buffet du Pêcheur is the unmissable gastronomic rendezvous in the port of Crouesty. Every Thursday and Sunday evening, starting at 7:15pm, let yourself be seduced by this all-you-can-eat buffet celebrating the flavors of the sea - oysters, gambas, tasty fish - accompanied by refined garnishes, a fine selection of cheeses and gourmet desserts. An unmissable culinary experience in the heart of the Presqu'île de RhuysArzon
MEET OUR CHEF
XAVIER JÉGOUX
He has always been passionate about the culinary arts. He wants to make a career out of it.
In 1994, Chef Xavier Jégoux obtained his first diploma with honours in low-calorie cuisine.
He made his mark in major chains such as the Sofitel Quiberon Diététique or the Casino Lucien Barrière in Deauville.
Four years later, he joined the team here at Miramar La Cigale Hotel Thalasso & Spa as Chef de partie.
He quickly moved up the ladder to First Chef de Partie then Sous-chef under the orders of two head chefs: Yves Toublanc and Christian Bourhis.
Chef Xavier Jégoux knows the kitchens of Miramar La Cigale extremely well.
“Cooking at Miramar La Cigale is a constant search for the perfect balance between local flavours, pleasure in the mouth and healthy cooking.”
GET INFORMED
The Menu
SAFRAN
MENU
Child
Menu
Tasting
menu
Refinement and attention to detail are the keywords of the traditional Le Safran restaurant in Southern Brittany and our Thalasso centre in Le Crouesty.
Our Chef Xavier Jégoux has guaranteed prestigious culinary know-how.
At Miramar La Cigale, he offers a refined cuisine based on fresh and seasonal products from the beautiful region of Brittany.
Our Traditional Restaurant in Brittany is an invitation to a journey of the senses.
“I place the taste, freshness and caloric balance of the products at the heart of my cooking”
OPEN EVERYDAY
From 12:15 to 14:30 and from 19:15 to 21:30
Objective
LOCAL FLAVOURS
He perpetuates the values of Miramar La Cigale by using local products that he works on in a simple manner so as not to distort them.
With a perfect knowledge of cooking which makes all the difference and a cuisine which favours local fish and vegetables, he has a guaranteed and renewed know-how since the opening of the thalasso hotel.
“I place the quality of taste, the freshness of the products and the fundamental principles of dietetic cooking at the heart of my creations”
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