Le Bonheur En Bretagne

The contemporary interior, which makes ample use of the light and materials , is admirably paired with the delicate, seafood menu of this country house opposite the estuary. An idyllic setting to sample deftly crafted, first-rate ingredients. Chef Nicolas Adam is not content with awakening your tastebuds, he is also the proud creator of a bakery and of the Rock’n Toques festival that takes place once a year, combining music and quality street food. The glazed wine cellar boasts some 350 references.

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

The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint

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.

Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary fine dining establishment is the HQ of chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies. He finetunes an enticing repertory in the zeitgeist, such as seared scallops with leeks and truffles, or abalone with a garlic foam. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy, etc.). Suitably slick service.

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.

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