I had a great stay here. It was inexpensive, quiet, and unique. Also has a nice attached…read morerestaurant. I'd definitely recommend it and definitely come back.

I will give this restaurant 0 stars. The servers were rude from the moment we sat down. They spoke…read moreperfect English but made no effort to be hospitable to Americans. The food was terrible! We had steak frites and sea bass, the steak was chewy the frites were ok, the fish tasted like it had been around for a week! Very fishy tasting and dry! I would tell people to never go here!! There are 20 more restaurants nearby, any place would be better than this!! No excuse for such rude service, and poor quality food!!

Déjà vu. As we drove…read moreup to the Château, something tugged at my memory about this place. It was familiar...but from where? A contact I had in Normandy made a reservation for me here, knowing my interest in local cuisine and ingredients. Sitting in the main dining room with an exquisite view of the French (English, to some) Channel and watching the tides' tremendous retreat, it struck me. Anthony Bourdain had been a guest of Chef Olivier Roellinger in his Brittany episode...which may explain why, at 2 tables, people were taking pictures of every dish. Gastro-tourism at its finest. What was nice about having seen the show was knowing the backstory. The attention to detail, the emphasis on local ingredients, the gardens, the locally sourced meats and fish. Even the simple country bread was memorable. We enjoyed a decadent (prix fixe) lunch, consisting of an appetizer, entrée, and dessert. The selections were seafood focused, with local Cancale Oysters as a highlight (you can see the chateaux from the oyster houses on the coastline), and various fish and shellfish. I enjoyed the "Mont St. Michel" lamb, as well. World class, exquisite fare that was fresh beyond belief...although classic French, the modern influences, even some Asian in a little lagniappe that we had at the start of the meal. (Yes, I know lagniappe is Cajun not Continental French, but although you can take the girl out of Louisiana...) We could not pass up the cheese cart (insert between entree and dessert). It's a required gastronomic experience when visiting northern France...Normandy and Bretagne cheeses are the best in the world, in my opinion...though my Norman travelling companion had a strong opinion on #1 in that constest. The dessert cart was a superlative experience...one could make a feast of that alone. I went for a mere four little tastes including a delicious pistachio confection and (for me) the obligatory chocolate treat. The wine list was pretty phenomenal, as I would expect, and we enjoyed a bottle of Chassagne Montrachet, a noteworthy wine to accompany an unforgettable experience. Indeed. I won't forget this one.

Superbe, from start to finish once again…read more I will say, there was a dead mouse on the steps right as the gravel pathway ended, and I would have thought such a sight, a firm deterrent for an imminent eating experience- not so. Turns out the cat had just hunted it to death, it happened outside the castle/nowhere near the kitchen, and the staff was just about to inter the poor creature. A dramatic beginning but knowing what to expect from Chef Roellinger I was running to the food rather than away from the dead mouse. We began with aperos and amuses bouches: champagne with spice (unknown) and citron vert and cidre, rum and ginger; the amuses bouches were beef, foie gras, and fish. I forget the accompanying cream/sauces. Initially the server brought fruits de mer but I'm allergic to shellfish so all forfeited for what the pictures show. The entree was a dorade, cru, served with cheese of all things- I forget which-but they were delicately sliced like a fleur and crowned the presentation with leaves and algae. Hubby had the foie gras served with leaves and algae. The main was a small sol (him) and a St Pierre (me). The latter was served with a retour to inde curry sauce and the former with I think a beurre blanc? The sol was served with delectable mashed potatoes and the St Pierre is on a bed of steamed chou and a sauce of potiron (squash) and coing (quince). The deserts were that carriage of everything your eye sees you may have typical of the Chateau- we forfeited the cheese experience. From profiteroles to the fruit verrines- all delightful and palate pleasing. I didn't like the Noël cake but hubs devoured it. We retired to the salon to finish our pouilly fume and had the lightest of lovely biscuits (in the English not Kentucky sense), passion fruit coconut something, chocolate dusted marshmallows and meringues. First time visiting in winter and the tide and sea were postcard beautiful with wintry charm. I so look forward to my next time. Chapeau.

Amazing plat de fruits de mer, we have have many all over France and even in NewYork, but this one…read morehad the best and freshest seafood we ever tasted. The hostess was extremely kind. We arrived late in Cancale and didn't have a reservation, but I wanted to sit with a view of the sea. She recommended a short wait to get one, or a table farther back immediately. We waited, and it was so worth it. ( The table was ready in less than 10 minutes. ) the view from our table is shown in the pics. We will go back again tomorrow and each time we come to Cancale.

Well we decided to check out Cancale as we heard it is THE place for OYSTERS. Then we decided to…read morefind a restaurant -- chose la Mère Champlain just based on gut feel -- where we proceeded to order the Grande Plateau chilled seafood. OH MY GOODNESS. The oysters were everything they were reported to be -- the rest of the Plateau was similarly DELICIOUS. Even the scary looking snails (especially the tiny little black ones, cooked with a little bit of wonderful spice). Order a crisp white wine & settle in -- it takes a while and your hands get really messy, but it was a truly memorable dining experience.

Views to die for from every room, straight over the beach and across the bay. But it was filthy and…read morefull of clutter in the bar and in the hotel entrance, hairdryer broken in the bathroom, shower mildewed around the bottom. It's not often I can move the dirt across the surface of the hallway carpet of an hotel with the toe of my shoe. Avoid it until they've had the cleaners in.

From the owner: Le Brit Hotel Alghôtel est un hôtel avec Spa en Bretagne à Cancale entre Saint-Malo et le Mont St…read moreMichel. Cet établissement classé 3 étoiles, labellisé Qualité Tourisme et Tourisme et Handicap vous accueille pour un week-end détente en Bretagne à proximité de St Malo. Son espace bien être propose un sauna, un spa jet ainsi que des soins du corps et du visage.