Aux Pesked

You might be in town, but there’s a sense of already being in the countryside at this restaurant decorated in resolutely contemporary style and boasting sweeping views of the verdant banks of the River Gouët. And as you would expect, pesked (“fish” in Breton) takes pride of place here – ultra-fresh and cooked with the utmost care by chef Mathieu Aumont, such as the wild ormer harvested three days before to ensure that their texture is creamy and they are at their best. And when it comes to choosing your wine pairings, make sure you take the advice of Mathieu’s wife Sophie. Maritime-inspired cuisine at its best.

• One Michelin star, held since 2005, for a kitchen that moves between sea and garden.
• A locavore address that works closely with named growers and fishers around Saint-Brieuc.
• Set above the Gouet, with a dining room that feels close to the riverbanks and the coast in the same glance.

Signature Ingredients

• Coquilles Saint-Jacques
• Araignee de mer (spider crab)
• Mixed shellfish and coastal seafood
• Breton lobster
• Seaweed butter, iodised seafood jus
• Seasonal vegetables and local herbs

Menu Summary

• Modern seafood cooking with a strong vegetal, seasonal thread, built around Brittany landings and local growers.
• Typical dishes include scallop tartare with fresh herbs, spider crab ravioli in a perfumed broth, and shellfish finished with a seaweed butter jus.
• Thoughtful wine focus, with many bottles from organic and biodynamic producers.