The best French cuisine restaurants Côtes-D'Armor

The chef Michel Mahé and his team conjugate four verbs at all tenses and all modes: to renew, to search, to associate, to decorate. The à la carte menu and the slate menus evolve according to the season and the market and offers a selection that first seduces seafood lovers: Breton lobster according to the daily market arrival, scallops with warty venus juice, monkfish roasted with vegetable coal... Let us return on land with a suckling veal sweetbread with honey and orange or a piglet rack with seeds of Meaux on the last autumn menu. The dishes presentation deserves a special mention. The house combines tradition and contemporary touches. The pleasure of this beautiful address is prolonged in the lovely garden at the back of the restaurant.

The young chef Gwenaël Lavigne endorsed a quote from Ducasse in honour of simplicity as a new cuisine luxury. As a result, it is a refined cuisine, yet subtle, that she offers in her modern restaurant located in the heart of Saint-Brieuc, a few steps from the train station. The food is inventive and you will find dishes that are not necessarily traditional when going through the menu. Let us mention for example the nice smoked pork with beech wood, fruit salad dry mustard  and herbs, or the crust roast loin of lamb from pecan, juice reduced to anise. Rest assured, the seafood are also present, with the seasons. Pleasant welcome in the 2 rooms with a total capacity of 30 seats.

Easy to find when you are on the Legué harbor, the restaurant boasts a large yellow façade with the reproduction of the Grand Léjon lighthouse. With a terrace with views of the harbor and free parking, the restaurant offers a pleasant setting. At the bar, Audrey, Stéphane and their team concocted French tradition dishes with as many local products as possible: soup of homemade fish, oysters of Paimpol, mouths of the bay of Saint-Brieuc, small handicrafts… Sweet beaks will appreciate the chocolate-based flan, coco flan, or fine caramel apple pie. Beautiful list of carefully selected wines. A peaceful stop on the port of Legué.

After his classes in a Michelin star establishment near Rennes, Jonathan Leroy took over the Brézoune in January 2012 with his wife. They offer a formula at noon and in the evening three menus. The chef works on the fresh products of the market and brings real finesse and originality to his dishes. Examples include lobster maki, with carapace juice and crunchy vegetables, or the filet of Saint-Pierre sauce with white butter and verveine. In dessert, try the Brézoune, kind of tiramisu to the Breton: sandstone, core apples, mascarpone foam, vanilla ice and, of course, salted butter caramel. An excellent address, with excellent value for money and a warm welcome. The chef also offers gourmet cooking courses, where you will learn to make an entrance, a dish and a dessert under his seasoned eye. Then you can taste your achievements!