Le Relais du mené

Outside the town centre of Saint Brieuc, Aux Pesked embarks you on a journey between land and sea. In an uncluttered interior bathed in light, this eatery celebrates seafood with its briny and veggie-focused cuisine. Local produce and seasonal ingredients are cherry-picked by the veteran chef, who is on first name basis with each market gardener and fisherman. On the menu: tartare of scallops enhanced by fresh herbs, raviole of tender juicy crabmeat in a fragrant stock or a festival of shellfish in a shellfish and seaweed butter jus. Now add an intelligently curated wine list (organic, biodyna

This eminently hospitable inn upholds culinary traditions rich in textbook technique and indulgent, spot-on flavours. Christophe Le Fur, born at Cap Fréhel, is thriving in his homeland as he crafts bold, crisp dishes oozing in generosity. The chef, who cherry-picks his ingredients, demonstrates the full scope of his talents (particularly in the field of sauces, one of the house’s signatures!). Brittany lobster and sweetbread sautéed in butter with creamy morels in Noilly; poultry pie in a tarragon jus; without forgetting the flamboyant crêpe flambée to finish your meal on a high.

This friendly bistro in the heart of this small coastal village occupies a charming building opposite the church. The space has been completely renovated in a contemporary style, while retaining nods to the past. Based on dishes for sharing and Celtic ingredients, the food bears the hallmark of Christophe Le Fur (Auberge Grand'Maison). Order a delicious pâté en croûte-style poultry and foie gras terrine, followed by a generous and perfectly indulgent house-made tiramisu for dessert. Front of house, Sonia Quéro provides dynamic service and a friendly welcome.

This granite building dates back to 1880 but its interior decor is decidedly contemporary. In his cooking, Steven Carré, who earned his stripes at Guy Savoy, Le Bristol, La Tour d'Argent and then in New York, puts his own unique spin on the classics. This young chef's dishes are meticulously prepared: Breton scallop tartare with seaweed, citrus fruit and hazelnuts; beef chuck braised for 12hr, creamy parsnips and confit potatoes; house-made kouign amann, cider caramel and lemon sorbet. Nadège, meanwhile, provides warm and attentive service. The restaurant is very often full!

The first floor of this house overlooking the port sets the scene for many a fine meal. After a remarkable career (Coquillage at Cancale, La Pyramide – Patrick Henriroux at Vienne and the K2 at Courchevel), chef Samuel Selosse now gives free rein to his creativity. Firmly rooted in the zeitgeist and always exquisitely presented, his cooking showcases first-rate ingredients, be they fish or vegetables, giving rise to delicacies such as cauliflower in citrus fruits and fire roasted cuttlefish, brill from small boats, asparagus and seaweed-flavoured hollandaise sauce or a pine-flavoured creamy mi

The chef finds his inspiration in deepest Brittany, illustrated by dishes such as crumbly buckwheat in butter and shallots, but is also open to other influences, as the loin of roast croaker, grenobloise seasoning and shellfish bisque illustrate. Well-crafted food, cheerful service, a digestible bill and only a few knots from the beach.

Chef Damien Le Quillec named his restaurant after his two grandfathers. In this unusual setting – previously a garage, cleverly converted into a contemporary loft – he channels his talent into crafting ambitious dishes that appeal to the modern palate. Meanwhile, he has opened a convivial little bistro next door – Numéro 100, where he serves bistronomy fare in a home-from-home atmosphere.