The Raulic family’s new hotel in St Malo lives up to its name. Le Nouveau Monde, this four-star hotel is a place of innovation, a place of the future. A tribute to the people of St. Malo who set off on adventures and conquered other lands, it is like an initiation to another life, one in which delicate, refined luxury opens up a new perspective.
Thanks to its position on the “Sillons” beach, the hotel offers a sumptuous, incomparable view of the Atlantic Ocean. From the moment you enter, the notion of discovery is total. In order to preserve the element of surprise, it would almost be advisable to enter the place step by step, almost religiously. This would give the details their full dimension. Like an aesthete, the visitor could revel in the decor, moment by moment. 
The first room, the reception area, sets the tone. Portraits of famous sailors (Jacques Cartier, Robert Surcouf, etc.) and writers (Chateaubriand) from Saint-Malo are featured. Life-size, they appear to be watching over the smooth running of operations. A splendid library distracts the eye as the visitor climbs the staircase to the first floor.
After a pleasant minute at reception, a few steps take you to the second floor.
Here, on this level, the Bar ‘Le Comptoir’ and the Restaurant les 7 mers allow you to enjoy every second. The former, a reference to the famous trading posts built in the 16th century by Western powers in the Orient, Asia and South America, offers a high level of comfort. Leather club armchairs, an armillary sphere and old travel trunks create a luxurious, masculine atmosphere, inviting you to go elsewhere.
Next door, the restaurant, the place of all delights, is in the same decorative vein.
In both rooms, a panoramic bay window lets you admire the tides to your heart’s content. Soothed, soothed by divine cocktails or delicate dishes, the guest can attain a status not easily attained: that of the blessed. Here, the transformation begins. The mind begins to dream and the body indulges in sensual nonchalance.
Above, the upper floors house 83 rooms, each with its own exotic theme. 
Their colors range from celadon green to azure blue, saffron yellow and sometimes a subtle parma. Splendid reproductions of antique engravings punctuate the space.
Sometimes referring to the Comptoir des Indes, sometimes to the Bay of Fort de France, they offer a glimpse into a glorious 18th century. The drapes are made of beautifully crafted fabrics. The spacious bathrooms are very contemporary.
Italian showers and cast-iron bathtubs adorn them. Ebony wood adorns the furniture and mirrors.
Terraces allow you to have lunch outside, to be a little closer to the sea. Premium rooms and the Suite on the top floor boast a surface area of up to 20 m2.
A spa, a pool with underwater jets, a hammam and a solarium complete the picture of relaxation. 
For thalassotherapy enthusiasts, it’s possible to enjoy a few treatments at the Thermes Marins de St Malo, a five-star establishment belonging to the same hotel group.
More than a simple description, it’s important to be able to convey the soul of this place. Cleverly designed, it’s a source of amazement. Whether for a weekend or a longer stay, it’s a place to regenerate and rediscover your true abilities.
At the table, the talent of chef Stéphane Haissant and pastry chef Pascal Pochon is no exception. Both know how to delight the taste buds. The chef, a Tour d’Argent alumnus, is in charge of the kitchen. Creating delicate, tasty and inventive dishes, he is vying for a star. He succeeds brilliantly in highlighting the gustatory qualities of Breton produce. Plus, he adds surprising spices and creates for the better. His free-range hen’s egg with lemongrass infusion is a godsend. Textures intermingle. The sparkling sabayon binds with the yolk of the egg, and, . The sensations become ultimate. Like an exacerbator of flavors, mussels and salicornia cooked like paella are presented at the same time.
His partner’s desserts are astounding. Innocents’ who think they can still abstain from sweetness are mistaken. Pascal Pochon appropriates everyday materials (chocolate, mousse, etc.), metamorphoses them, transmutes them. On the palate, flavors explode and collide, creating a delightful taste experience. His dark chocolate with sesame shell, cherry cream and cardamom is a challenge for all gourmands, and … The others, .
In order to get as close as possible to this quintessential gastronomy, Stéphane Haissant was interviewed.
Stéphane Haissant 
You had a ‘classic’ training, CAP, BEP, apprenticeship with Gaston Lenôtre, etc., but I imagine that, like many other chefs, you have a link, a family link with cooking and products?
Yes, my family made me aware of the art of cooking. I’m from Brittany, born in Bain-de-Bretagne. I came into contact with seafood very early on.
In the concept of Haute-Gastronomie, what types of products are you most interested in? How do you like to prepare them? Apparently, you use seaweed as a base material, but also as a condiment. You’re cooking Cod à la Vapeur d’Algues, you’re considering Duck Foie Gras poached in a Nori seaweed leaf. Are you looking to discover all the different facets a food can offer?
Indeed, the product takes precedence in my approach. My creativity is to help you discover it in a different way. We’re sitting in the hotel bar, so you can see how close we are to the sea. I sometimes see the trawlers sailing by, bringing me the results of their catch. There’s a synergy between me and the fishermen. I really appreciate fish. Fleshy, diverse, it can do great things.
Of course, I don’t limit myself to Breton products. To highlight them, or to offer other flavors, I’m interested in other French regions and other countries. I recently worked in Hong Kong, where Asian fruit is highly diversified, with delicate flesh, …
In a way, you’re in charge of the 7 Seas restaurant in this new hotel complex, Le Nouveau Monde. What made you want to take part in this experiment?
You’re the restaurant’s first chef. Do you feel like a pioneer, in the vein of those adventurers from Saint-Malo, a bit like Jacques Cartier?
The idea of ‘initiating’ a place was attractive. And, of course, so was working with the Raulic family. They were the pioneers of thalassotherapy and luxury hotels in St Malo. They put their trust in me. I can create in my own way, while respecting our common goal of customer satisfaction.
What’s more, I’m not alone – I have a team in the kitchen. Teamwork is very important to me.
You once took part in TV ‘shows’ on France Chef TV and some culinary videos when you worked at La Tour d’Argent. Are you thinking of doing it again?
Eventually.
Cooking is closely linked to the notion of learning and know-how. Do you plan to offer hotel guests and their children workshops such as Rencontre avec un chef, Atelier créatif, etc.?
It could be quite feasible. Gastronomy is all about sharing and know-how. This would be an excellent way to involve customers a little more in this adventure.
Talking of children, you’re proposing a Children’s Gastronomic Menu, an innovative idea. What is your idea of Gastronomy for the little ones?
I recently had a little girl, so I’m concerned by this aspect. Children are very creative. Their spirit is playful, so they’re perfectly suited to cooking. What’s more, learning about taste and eating well can bring them a lot.
I believe that you have set yourself a goal, that of obtaining a star?
That would be a beautiful thing. This challenge concerns us all.
What can we wish you?
To pursue this challenge in these optimal conditions.
I wish you all the best and… reach for the stars.
Le Nouveau Monde is undeniably a holiday destination to be recommended, again and again, … !
Hôtel Le Nouveau Monde ****
64, Chaussée du Sillon
35400 St Malo
0033299407514
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