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

Crayfish fritter, smocked shellfish juice, artichoke and coriander and fennel butter.

Hot and cold Tuna ‘Albacore’ with Celtic mustard, fresh vegetables tartine and Péquillos.

Tomatoe with fresh goat chesse, vodka and lime sabayon with cucumber sorbet and Espelette butter crumble.

Entrees from €22 to €28

Roasted John Dory fish with zucchini flowers, artichoke and confit lemon with oliv oil and lemon butter.

Cod fish with champagne hot oyster with seaweed butter, green peas and broad beans cassolette.

Blackcurrant pigeon, potatoes and spinach, giblets toast.

Plate with different ham and Bordier cheeses.                                                                                                                                                                                                                                                                          

Desserts from €9

Plate of cave-aged cheeses.

Strawberries and thaï basil tartar, marshmallow with Roma tomato, fennel sorbet, and Bergamote tea macaroon.

Chocolate’Guanaja’ tartlet half-coocked with raspberries, mint and lemon sorbet.

Stuffed meringue with vanila ice cream, with peach and confit rhubarb with verbena.

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


Blue Lobster salad, with fresh vegetables, honey and rosemary dressing.

Roasted sweetbreads and gambas, leeks, candied lemon and mint sauce.

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

Turbot fish with buckweat butter, girolle and tomato with poultry juice and tarragon.


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