An instinctive, masterful cuisine which enables Bordier Butters to blend in with seasonal ingredients.

The “Bistro Autour du Beurre” fulfills your wishes for freshness and offers you the talents of chef Steve Delamaire using the catch of local fisherman and ingredients from the farmers’ market featuring Bordier Butters. An unusual, historic place combining natural materials, modern design and creamery bric-a-brac.

Lunche on fixed-price menu (starter, main and dessert special): €23.00

From Tuesday to Friday noon , excluding holidays


Appetizers from  €15 to €16

Roasted crayfish, with asparagus, pig hooves carpaccio, smocked milk mouss.

Chard crepe with buckwheat and Burgundy snail and pancetta, lentil sauce with garlic, herbs and Sichuan pepper butter.

Cooked eggs, morel cream and Mizuna salad.

Entrees from €22 to €26

Roasted pollack fish with wild garlic, clams with onions, spinach with oliv oil and lemon butter.

Monkfish with spider crab consommé and lychee, radish, artichoke, carots, turnip and peas.

Veal cook low temperature, turnip made with ‘Muscat de Rivesalte’, aubergine and artichoke with savory.

Plate with different ham and Bordier cheeses.                                                                                                                                                                                                                                                                          

Desserts from €9

Plate of cave-aged cheeses.

Cheesy cream with ‘Gariguette’ strawberries,’ Ras-el-Hanout’ infusion, cacao and mint sorbet.

Soufflé of sweet potatoes and carots with orange juice made with Espelette butter, cream cheese sorbet.

Chocolate ‘Jivara’ mouss, crispy sugared almond, India pepper, buckwheat seed coulis.

Paris-Brest cake with Sicile pistachio, olive oil and lemon butter ice cream.


Sole filet, morel with with asparagus, rocket salad cream with almond milk.

Sweetbreads and raosted gambas,candied lemon and mint sauce.

‘Mont St Michel’ lamb, red onions, potatoes cooked in Espelette pepper butter and mushrooms.

All prices include service



Opening times

Reservations are recommended:

November to March
Luncheon (12-2pm) Tuesdays through Saturdays
Dinner (7-10pm) Fridays and Saturdays

Thursdays Dinner (7-10pm) during school vacation / holidays in Brittany
Closed for the month of January
April to June
Luncheon (12-2pm) Tuesdays through Saturdays
Dinner (7-10pm) Thursdays through Saturdays

July and August
Luncheon (12-2pm) Tuesdays through Saturdays
Dinner (7-10pm) Tuesdays through Saturdays
September to November
Luncheon (12-2pm) Tuesdays through Saturdays
Dinner (7-10pm) Thursdays through Saturdays

Contact Information

Bistro Autour du Beurre
7 rue de l’Orme – St Malo Intra-Muros