L'Ambassade survived the COVID pandemic and is better than ever. It features creative French…read morecuisine and a fabulous--and inexpensive--wine list. I had the tuna, which was perfectly cooked and surrounded by a succulent puree of red peppers with leeks. The wife had the lamb, which she also said was delicious. For a starter we tried the scallops in a cream sauce--so tender and NOT overcooked. Desert was a homemade mille feuille that used whipping cream instead of pastry cream, making it much lighter than your usual mille feuille. The service was brisk and efficient. If you can get a table on the terrace, go for it. The restaurant was packed on a Thursday night so be sure to make a reservation and expect tight tables--typical in France. The place as crowded with happy locals, a sure sign that it delivers great food at a fair price.

Not sure why such high reviews. My gazpacho was green and in dire need of salt, although the…read morefalafel in the Lebanese special was excellent with its super crisp outside and soft inside. However even salt didn't help the orange hummus in the plate. Dessert was good, service was friendly but overwhelmed.

My wife and I ate here in July 2022 during our stay in Plerin. I booked well in advance. Our…read morefixed menu was mainly local seafood, which was prepared perfectly. The restaurant is intimate and the staff are friendly and attentive. The souffle was amazing.

A great place to enjoy some great french cuisine. The stared chef renews the menu with the seasons…read more It is possible to have lunch at a reasonable price for this kind of restaurant. One thing I keep coming back for is the dessert soufflé.

From the owner: Hôtel 3 étoiles et Restaurant 1 étoile Michelin à Plancoët en Bretagne. Maxime Crouzil est un…read moreamoureux des merveilles que chaque saison apporte. Et il transmet tout cet amour dans les petits plats qu'il concocte avec grand soin. Huîtres, turbot de ligne fourré à l'araignée de mer... Pour en connaître les secrets, on peut participer aux matinées Cuisines Ouvertes ou aux cours de cuisines que Crouzil dispense d'octobre à mars.

Starting from 7:00 pm this restaurant is offering a quite good range of food, but you should…read moredefinitely try fish or seafood. Very good and reliable price - also due to the fact that you can choose from different set menu options. We had a fish soup and fois gras as starter, followed by scallops with risotto and mussels local style. It was fantastic!! We were so surprised about the big bowl of mussels - I hardly could finish it! Also quite good: You have a good range of small bottles of wine you can choose from. The service is cordial and you feel very comfortable, even thought if you might have small problems with speaking french.

From the owner: Restaurant gastronomique à saint Brieuc : aux pesked, savourez une cuisine à l'élégance aussi…read morepersonnelle que l'esprit du lieu. Les assiettes twistent vos papilles pour jouer l'accord parfait avec le décor sixties revisité version design. Lumineux ! Bar de ligne, coquilles Saint Jacques, ormeaux, artichaut, panais, cerfeuil tubéreux, épices rares et aussi : tarte fine au citron, soufflé, baba au rhum,....Mathieu Aumont révèle les saveurs pures ou oubliées des produits bruts avec audace et modernité. Inspirés des de la gaité des années 60, le mobilier et la décoration design aux lignes courbes et graphiques créent une ambiance enveloppante, propice à la détente. Aux pesked, tout n'est qu'harmonie pour le bien-être des convives. Salon d'accueil, salon privé, terrasse l'été, 5 chambres à la Maison du Phare au port du légué.

A Choice for a Busy Place Our top choice in the very busy…read moretourist town of Saint-Malo. We liked the food so much we went back on our second night in town. Scallop salad was fantastic. Salmon entree was excellent in flavor and presentation. The wonder is the staff manages to pull this off in a very busy, tourist dominated location. High quality food, nice presentation, can't ask for more.

The bad first. If your favorite cut of steak is the ribeye, then I would avoid the "Entrecôte au…read moreGorgonzola Bordier" (Ribeye with Bordier gorgonzola). While it tasted fine and the cook was good (mine was rare, which was what I asked for), the steak was paper thin. And yes, a "entrecôte" is thinner traditionally than an American ribeye cut, but this was thin even with that in mind, think fast food burger thin. Not worth the cost nor how I would expect a ribeye from a good restaurant to be. The good. The rest of the food was fine, not spectacular, but enjoyable. My wife got the octopus and it was great. Caviar as a side was good. The service was also friendly and patient with us, given our French was lacking. The neutral. Bit crowded with small tables. We were outside and the wind was a problem, it was around 9pm.