Le Pressoir

Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for Michelin-starred restaurants! Several decades later, having convinced chefs such as Dominique Bouchet and Marc Meneau of his talent, he took over this emblematic restaurant with its now pared-down decor. Passionate about meat and fish combinations, he creates a signature cuisine in which top-quality ingredients are perfectly balanced.

Oldest starred restaurant in Brittany

• Le Pressoir is described as the oldest Michelin-starred table in Brittany, with its star shining uninterrupted since 1990.

A distinct land-and-sea gastronomy by Vincent David

• Chef Vincent David delivers a cuisine of character and generosity, continually reinventing classics and crafting singular, refined pairings at the intersection of land and sea.

Traiteur and privatization: events without leaving the table

• The restaurant offers a 'traiteur façon restaurateur' service for weddings, seminars, galas and other events in Morbihan, in an exclusive partnership with the Manoir de Randrecard, and can privatize the upstairs dining room and terrace or the entire establishment.

Signature Ingredients

• Langoustines: A cornerstone of Le Pressoir's seafood-forward cuisine, highlighted in reviews as part of the 'dialogue between terre et mer' and paired with luxury accents like foie gras; sourced from the Breton coast to ensure freshness and coastal character.
• Foie gras: A signature luxury pairing with seafood (e.g., langoustines) that embodies the generosity and refined balance the restaurant aims for; sourced from high-quality producers to complement both land and sea elements.
• Bar / sea bass: Central to Le Pressoir's maritime repertoire; exemplified by dishes such as the dos de bar prepared with tea and a splash of saké, showcasing delicate handling of sea flavors and nuanced aromatics.
• Caviar de hareng: A distinctive Breton specialty, used to add briny richness and texture to seafood plates, reflecting the restaurant's innovative use of regional ingredients.
• Brandade de morue: Breton cod brandade featured in the menu, illustrating the land-sea dialogue and Brittany's culinary traditions.
• Dessert components (choux and chocolate creations): The dessert repertoire includes choux pastries and ephemeral chocolate creations (éphémère de chocolat), underscoring pastry technique and finesse that rounds out the tasting experience.

These ingredients are considered signature because they recur in the restaurant's storytelling of 'terre et mer', are tied to Breton regional produce, and are cited in menu descriptions and reviews as defining elements of Le Pressoir's high-end, inventive gastronomy.

Menu à emporter

• Menu du moment — 60,00 € par personne (Ce menu peut être retiré un jour pour être dégusté le lendemain).