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!
Merci encore
Que ce soit à emporter ou sur place, c est toujours un délice!
Du bonheur, du bonheur et encore du bonheur….