Frénésie

Rating: 13
Author: Gault&Millau

56400 AURAY

13/20
Chef's Restaurant

BOOK

11 PHOTOS

Chef: Julie Collard
Cooking: French

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Right in the center of town, the pretty white facade pierced by blue windows hemmed in stone augurs well... Bingo! The experience turns out to be a pleasant one. There's no fuss about the decor, but the simple furnishings reflect a definite sense of aestheticism: a beautiful tiled floor, light-colored walls, plenty of light, touches of blue here and there, bouquets of colorful flowers, a flowing metal staircase to climb to the upstairs dining room... And the team is on top form! Julie Collard cooks at lunchtime, then hands over to her partner Valentin Lagraa for dinner. The two also swap roles in the dining room, where they meet up with Julie's sister Manon Collard! The trio's jubilant energy is just as appealing as their market-fresh cuisine (which goes up a notch in the evening), in which plants play a key role. A nod to the bistro begins with a crispy croquette of pig's trotters and head, topped with a well-balanced barbecue sauce and accompanied by a genuine mesclun salad. Next, a maritime opening with a dazzling pollack enhanced by a sapid bone juice, with a few spicy notes contrasting with the sweetness of carrots served roasted but also in mousseline. As for the beautiful, perfectly ripe strawberries, they marry with rhubarb, crème pâtissière, fennel seeds and lemon balm... A very short, very committed menu: Auvergne wine from Jean Maupertuis, Jura from Domaine de la Tournelle, Beaujolais from the Guy Breton family, Loire VDF from Claire and Florent Bejon, pouilly-fumé from Caroline Bain, Alsace from la Grange de l'oncle Charles, Savoy roussette from Louis Magnin..