I'm just going to respectfully reserve my right to disagree. I didn't enjoy my meal as a whole…read more There were some redeeming elements, but not enough to persuade me to recommend La Table de Jeanne. As you can see in my photograph, everything looks beautifully appetizing, so don't necessarily let my review dissuade you. Today, I ordered the Colombo du cochon and the Dôme au chocolat (au lait?). For the Colombo du cochon, first let me say that the pork was perfectly cooked (they gave me a steak knife, but there was absolutely no need; so tender!). The sauce (although lacking salt) was also very good. However, the rice was undercooked, the dried fruits had absolutely no flavor, and the julienned vegetable medley just couldn't decide if it wanted to be under or over-cooked. For the Dôme au chocolat, I was really disappointed. The plate was so uncoordinated, with far too many flavors presented. There was a mini scoop of berry ice cream with cookie crumbles underneath, a dome of dark chocolate filled with berry mousse again with cookie crumbles underneath, patches of fresh strawberry, peach, kiwi, and pineapple, swaths of salted butter caramel sauce, and a powdering of chocolate powder. Too much! There was something off about the mousse. I kept tasting it to double and then triple check, but there was definitely a chemical note. I know those cans for aerating mousse batter probably don't have aerosol in them, but that was the "kind" of bitter aftertaste I was getting. One last remark about the dessert and then I'll shut up: it was definitely marked on the menu that the dome was made of "chocolate au lait" (milk chocolate). And while there's nothing wrong with switching it up from milk to dark, if the dome isn't milk chocolate (it wasn't), don't write milk on the menu.

From the owner: Derrière la halle aux poissons de Vannes Escabèche de petits maquereaux et poivrons grillés,…read morecolombo de cochon aux épices douces, mignons de thon rouge de chez nous mi-cuit au soja... des plats de la gastronomie française que la créativité de Jean-Marc Lucas et son équipe relèvent de parfums exotiques. Dans le cadre chic et sobre de La Table de Jeanne, vous êtes certains de passer un moment culinaire de choix, haut en saveurs.

From the owner: Brocante ou Restaurant ? "Si en passant dans la rue de Closmadeuc, vous apercevez une brocante dans…read moreune minuscule courette, ne vous y trompez pas car il s'agit bien d'un restaurant. En vous faufilant entre les objets hétéroclites disposés sur la terrasse (chauffée), vous accédez à un décor champêtre surchargé qui rappelle une ambiance tzigane. La musique (musette), les nappes (à carreaux rouges), les vieilles affiches : tout est complètement fou. Depuis Mai 2017, les nouveaux propriétaires Isabelle et Yann vous propose une Cuisine gourmande dans une ambiance très conviviale.

Great location, just in front of the port of Vannes, the full scenic view unfolds in front of you,…read morewith the breathtaking river and boats. The restaurant is busy all day, which shows its great popularity. Price is fair, and the service is good in general, yet a bit slow because of the great number of clients. They offer a variety of dishes ranging from burgers to meat (beef, chicken) to oyster and others, I was at first interested in the beef tartare but decided to take the pavé de bœuf because the picture on the menu captured my attention. And I made an excellent choice! The beef was a bit chewy and quite juicy, I was really pleased with my choice!

From the owner: Aux petits soins Du point de vue de l'accueil, de la qualité des services et du cadre, c'est un des…read moremeilleurs hôtels de cette catégorie. Si vos amis à quatre pattes (on parle ici de vos animaux familiers, bien sûr !) sont extrêmement bien reçus, et gratuitement, la patronne, qui est d'une rare générosité, sera également aux petits soins pour vous !

From the owner: Bon concept Elizabeth Pinson a bien relancé le Rive Gauche avec son concept simple et efficace : un…read morechoix restreint mais qui change tous les jours et des produits frais. La carte des vins ainsi que le menu sont affichés sur de grandes ardoises accrochées aux murs. Parmi les réussites : le gâteau de champignons au jus de viande, très fin, les médaillons de lotte à l'américaine à la choucroute de fenouil, savoureuse. En dessert, la mousseline de poires au coulis de framboises est très séduisante. En prime, un excellent accueil..

What a wonderful restaurant. Michelin 1 star but this chef will get a second star in the near…read morefuture. This restaurant is better than many 2 stars we have been to. My wife started with the langoustine carpaccio and I had the sardines(photo). Both were exquisite. Next was the hommard bleu (blue lobster), amazing and cooked to absolute perfection. Squab was next and again cooked perfectly and delicious. The apricot dessert was a visual delight and yummy. One of the best dinners. Reminded us of the spectacular dinner we had at Tim Raue last year.

After my disappointment with Terre et Mer for my boyfriend's birthday, I can't tell you how…read morerelieved and contented I was with our anniversary experience chez la gourmandière. Every. Single. Dish. was exquisitely flavorful, fresh, and not to mention downright beautiful. The balance of savors was truly delightful in comparison with some of the other Michelin/ Michelin-aspiring restaurants that I have tried. When dining here, I honestly felt the presence of the chef's philosophy behind and commitment to every element of each plate. From the apéritif to the dessert, I could not contain myself from smiling after each first bite. Two dishes that were particularly memorable were the dish with scallops and beets as well as the dish with a braised medallion of venison. To give you an idea of the caliber of la gourmandière, my boyfriend typically does not eat shellfish under any circumstances. But on this night, he not only ate shellfish, but enjoyed said dishes immensely. Additionally, the kouign amann that accompanied our after-dinner coffee was The Best that I have ever tasted. My only reproach is that the physical temperature of the restaurant made it a little difficult to truly appreciate the two dishes with frozen elements. However, this one detail will certainly not prevent me from returning, with pleasure, to la gourmandière. In fact, I cannot wait to bring my parents here the next time that they visit France. Thank you, to the chef, the waitstaff, the sommelier, and all involved, for an unforgettable night.

I have eaten here every day for two weeks straight. It ranges a bit but generally it's pretty solid…read more(especially the risotto and the surf and turf salad). It's a shame they don't have healthy options for kids but the staff were super helpful and tried to change things up for ours. The staff was overall amazing, especially a lady called Amelie who just really made our stay. Thank you so much for being amazing!

From the owner: Élégante, cette brasserie tirée d'une belle carte postale du Paris des années folles avec son cadre…read moreauthentique (séparations vitrées de 1928, comptoir d'accueil de 1905, pendule de 1934, machine à café de 1937...) et son ambiance d'un autre temps. Attenante à l'hôtel Mercure, dont elle est le restaurant, si l'on tombe sous le charme des lieux, on est tout aussi ravi de pouvoir se mettre à table sur la belle terrasse, comblée par un environnement fleuri. Le chef, compose une cuisine traditionnelle française et travaille avec délice des produits de qualité (poissons issus de la pêche locale, viande française...).

From the owner: Parmentier était-il breton ? "Comme son nom l'indique, ce restaurant s'est spécialisé dans la…read morecuisine à base de pommes de terre. La carte décline le fameux tubercule sous divers plats : gratins de pommes de terre, pommes de terre garnies, tartiflettes, etc. Le jeudi, midi et soir sur commande, la maison prépare un ""irish stew"", le plat national irlandais, sorte de ragoût de mouton accompagné, ""of course"", de pommes de terre. Et tous les midis, une formule (entrée + plat du jour ou plat du jour + dessert) vous remplira la panse pour le reste de la journée. Il est recommandé de venir assez tôt, car le restaurant est tout petit."