Legend has it Chateaubriand had a great craving for tender meat and he asked his chef to cook it between two raw steaks to ensure that it remained very bloody and very hot. The nearby Hôtel du Château in Combourg(take the N137 from St-Malo and turn left when you hit the D3) still serves the dish today.
You can see a statue of Chateaubriand at the address listed below. At low tide, it?s a 25-minute stroll to the Ile du Grand-Bé, the site of the tomb of Chateaubriand, (1768-1848) marked by a cross. Warnings are posted of the dangers of attempting to return from the island when the tide has risen too far ? if you're caught there, there you have to stay.


