In a warm setting or on the terrace overlooking Port Goulphar, 180° invites you to discover a gourmet cuisine full of contrasts. Embark on a unique taste journey where land and sea come together in perfect harmony.
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Outstanding diplomat, Chef Franck Moisan succeeds in reconciling classicism and modernity. He likes to combine the flavours of the open sea with those of the Bellilois terroir. You will be delighted by surprising blends of spices, a nod to the Compagnie des Indes, which was at the origin of Lorient, very close by. With a predilection for short circuits and the conviction of the importance of respecting the seasons, Franck Moisan draws his inspiration from the bellilian nature.
Homemade smoked salmon, wild red mullets, langoustines, hollow oysters or opulent turbot... Discover or rediscover these beautiful marine products prepared with respect and creativity. If you are seduced by lobster, succumb to the charm of a menu that offers this royal dish in five different ways. The offshore lamb or the sea spray beef, both raised on the island, testify to the richness of the land. On the sweet side, the refined creations of pastry chef Mickaël Lemarié breathe sweetness, just like Belle-Île.
Sample menu that can change depending on the products' availability
With a red grape in the Michelin Guide, the beautiful wine cellar of the Castel Clara has more than 300 references. Because gastronomy is also the marriage of food and wine, let us guide you or choose from a wide selection of bottles, from the most prestigious to the most confidential.
Castel Clara - Port Goulphar - 56360 Bangor - France
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