Iodized humous, chickpeas, seaweed & buckwheat,

We went to meet Nolwenn Corre, the chef of the Pointe Saint Mathieu restaurant in Plougonvelin (one star in the Michelin Guide since 2019). This daring young chef shares our values: the importance of the choice and quality of raw materials, the requirement of taste and the attachment to Brittany. This gourmet recipe with a creamy texture is ideal for DIPPER, with breadsticks, carrots or buckwheat crisps.