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A golf course in the heart of the bay of Morlaix

Bistronomic cuisine, sharing dishes and seasonal produce

Golf Lunchtimes

Since the beginning of summer 2025, the Carantec Golf Course has been offering lunch menus from Wednesday to Saturday inclusive. The cuisine, created by Nicolas Carro, is simple, generous, and convivial.

Lunch service from 12:30 pm on Wednesday, Thursday, Friday, and Saturday

Set lunch menu

  • Dish of the day : €14
  • Main course + Dessert : €19.50
  • Dessert of the day : €5.50

Simple, convivial and tasty dishes

Below are some examples of dishes prepared by Michelin-starred Chef Nicolas Carro . The menu changes regularly according to the seasons and local produce.

  • Fresh salad of watermelon , cucumber and avocado, on a bed of stracciatella di bufala
  • BBQ beef marinated in black garlic , topped with miso, served with curried potatoes
  • Monkfish and butternut squash in a creamy coconut curry with spicy, sweet and tangy notes
  • Shiitake fried rice , accompanied by miso-marinated salmon, crispy asparagus, calf's liver with red peppers, ratatouille, eggplant with tahini, and cucumber salad with sesame dressing
  • Red lentil falafels with fresh herbs , served with whole wheat chapatis, rustic hummus, crushed garlic with red chili, and marinated red cabbage

Snack menu

And for a quick bite , the golf course also offers a selection of homemade snacks , at any time of day.

  • Mixed platters to share
  • Chikolodenn Spreads
  • Panini (cooked ham, Breton black and white cheese, Trémuson mustard)

Fresh watermelon salad Salade fraîche de pastèque, concombre et avocat, sur un lit de stracciatella di bufala ©NC
Monkfish and butternut squash Le lotte et courge butternut dans un curry de coco onctueux aux notes épicées, sucrées et acidulées ©Nicolas Carro
BBQ beef marinated in black garlic Bœuf BBQ mariné à l'ail noir, nappé de miso, servi avec pommes de terre au curry ©Nicolas Carro
Shiitake fried rice Riz sauté aux shiitakés, accompagné de saumon mariné au miso, asperges croquantes, foie de veeau aux poivrons touges, ratatouille, aubergines au tahini et salade de concombres à la sauce sésame. ©Nicolas Carro