Brest Restaurants

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branch in Vannes so we know them are good.
great as always here, great burgers, desserts like banana splits, bottle of rose de provence Real,and coffees for 127€ for five.

recommended all locals and great ambiance with families.

Favorite Dish: great burgers, desserts like banana splits,

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City centre brewpub an ideal destination on our first night in town.
Pretty busy on a wet Saturday evening, service quick and friendly.
A good veal steak for me and a goats cheese flamküchen for Mrs B, one of the best she said, and washed down with some very good house brewed beers, amber is very tasty.
A nice pub atmosphere and easily the best meal we had in Brest, enjoyed.

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I was invited to eat here by friends from Brest during my holidays in Brittany. They assured me that this is one of the best "Creperie" of the city. I think it's the thruth as during this holidays I ate crepes all the time, everywhere around the city...and it's definetely here where I had the best ones.
It's a small cosy restaurant not far from the train station (10, 15 minutes walking)...so, you can go there even if you are in Brest just for few hours on your way to somewhere else and you will be sure to taste the real "crepe bretonne".

Favorite Dish: Salted and sweet crepes

Wow, my husband and I enjoyed a fine fine meal here last week and highly recommend this restaurant located on the commercial port docks . Superb mussels, well cooked and sauced white fish (julienne) and a pair of luscious deserts. Happily, the service was equally well delivered . We couldnt' have chosen a better place for our last meal in France .

Favorite Dish: Mussels buchot - in a velvety smooth perfectly seasoned chicken cream sauce...mmmm.

I love sea foods, especially when it is Chinese. In this case I went for a Vietnamese and Chinese combined. Its worth the effort. Not very far from My Hotel but it was all the same difficult for us to locate because of the peculier traffic arrangement arround the Hotel that made Driving to visitors a bit difficult.

Favorite Dish: Fondue, Crevette pimanté, Crevette 4 saison Chocolate Glace et Vanille....

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Français:
Fond d'Artichaut au Parmesan - Recette:
Ingrédients:
8 fonds d'artichaut, 2 oignons violets émincés, 1 sachet de mozzarella, 80g de parmesan râpé, 4 cuil. à soupe de coulis de tomates, 4 feuilles de basilic émincées, 4 cuil. à soupe d'huile d'olive, 8cl de crème fraîche, sel, poivre.

Préparation:
- Couper les fonds d'artichaut en deux dans l'épaisseur. Faire chauffer 3 cuil. à soupe d'huile d'olive dans une poêle, y faire dorer 5mn les fonds. Faire chauffer 1 cuil. d'huile d'olive dans une poêle, y faire fondre les oignons 5mn avec le basilic. Pendant ce temps, mélanger le coulis de tomates et la crème fraîche, réserver.
- Graisser un plat avec l'huile restante. Etaler une couche d'oignons et placer dessus les fonds d'artichaut. Recouvrir de la moitié du mélange crème-coulis puis d'une mozzarella coupée en tranches. Saupoudrer de parmesan et assaisonner. Renouveler l'opération jusqu'à épuisement des ingrédients, en finissant par le parmesan.
- Préchauffer le four à 180° (therm 6), enfourner le plat pour 20mn puis servir aussitôt, trés chaud.

Petite astuce: Cette recette peut se faire avec des fonds d'artichaut surgelés ou en boîte. Une fois passés dans l'huile, bien les essuyer avec un papier absorbant.

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Favorite Dish: .

English:
How to prepare the Artichoke of Brittany:
Preparing a raw artichoke bottom is labor intensive, but, as with lobster, one is justly rewarded. It is much easier to do this if the artichoke is boiled first. If you boil the artichoke first, both the flesh at the base of the bracts and the heart are usable; unfortunately not all recipes are suited to previously cooked artichokes. Wash the artichoke and cut off the top half of the bracts with a large chef’s knife. Remove the little bracts at the stem. Cut the stem off at the point near the bottom so the artichoke can stand up. Many people throw away the stem, but the flesh inside is edible, so slice off the skin and reserve the stem flesh (much easier to do if the artichoke has been boiled whole first). As you peel, slice or break off the little pale green bracts near the choke, discard them, and, with a paring knife, cut off the woody parts surrounding the bottom, slicing in a circular motion as you hold the artichoke with one hand. Now, from the top, and in a circular motion, cut out the hairy choke. Once the raw artichoke is cut, it will blacken, so you must always keep a cut half of a lemon nearby to immediately rub the artichoke heart when you reach it. As you finish each artichoke, put the bottom in a bowl of water acidulated with lemon juice or vinegar to keep them from blackening and continue...

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A typical crepe restaurant, a few kilometers out of town so you will need a car to reach it. You might also need to book. However, if you get there, make sure you get a table on the terrasse or with a view on the sea.

Favorite Dish: I like all of them.

Everywhere around this area are so many good restaurants and terraces. You really can try anything.

Favorite Dish: Fish dish! Boiled mussles in onion and garlic bouillin, soup bouillabaise (fishsoup), baguette (kind of long bread) and dame blanche ice cream for desert (vanilla ice cream with chocolate sauce).