Au Bureau: fish/chips,burgers,and camembert roti
Great british style ambiance pub, richly decorated and wood paneling old pub style. The ambiance is local and younger, with many from the naval base officers. Nice. Branches in other parts of Brittany too.
The place is always packed and the service is attentive and fast, real pleasure wish it was closer,2hrs from me by car.
well now been here several times and all wonderful, in fact we are going to have the boys birthdays next here.
Favorite Dish: where the juicy burgers, the fish and chip and the camembert roti with desserts from coupe giante of 6 scoops of ice cream to banana split, with plenty of leffe blonde beers was for 122€ for five
We came back with more burgers, and steaks, and camembert roti, with Leffe royale beers, and plenty of desserts all for 116€ for five.
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A l'Aise Breizh Café: great burgers and view by the marina Breizh
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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- Sailing and Boating
Taverne St Martin: Good brewpub
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.
La Crepe Flambee: Wonderful Crepes in Brest
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
- Food and Dining
La Maison d'Ocean: Terrific 15 Euro Plates
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.
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RESTAURANT TONKINOIS: Don't Miss The Fresh Seafood!
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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L'Artichaut de Bretagne...
Fond d'Artichaut au Parmesan - Recette:
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.
- 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.
Favorite Dish: .
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...
La CormorandiÃ¨re: Crepes with a view
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...
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).
Pancake.....oh sorry!!!! ...
Pancake.....oh sorry!!!! CRËPES restaurants
You absolutely have to try one here...but not the wrong one.
try this one: Creperie de Cornouaille
an strong reputation built years after years, the restaurant is not always quite (forget romantic dinner) but choice is there and you will be welcomed with pleasure.
Pancake.....oh sorry!!!! CRËPES restaurants You absolutely have to try one here...but not the wrong one. try this one: Creperie de Cornouaille
an strong reputation built years after years, the restaurant is not always quite (forget romantic dinner) but choice is there and you will be warmly welcomed.
Un Amour de Pomme de Terre ...
Un Amour de Pomme de Terre
staff is always there when you need it , only.
Favorite Dish: For potatoes lovers , all kinds of this wonderful vedg cooked for your pleasure , don't ask them french fries....or go to Mc Do
Any of the local creperies!...
Any of the local creperies! You are supposed to have an integral crepe for start, with cheese or vegetables or whatever combination, and finish with a real ''crepe' with sweet stuff on it. Drink cider to it!
La Mere Poulard
La Mere Poulard
Favorite Dish: Omlettes - eaten for lunch and dinner, but not breakfast
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