A classic brasserie that has become an indispensable refuge for those who like to choose what they want to eat. A beautiful décor with vintage accents, simplicity and naturalness in the welcome, but a proposal very much of its time on the large slate, scallop carpaccio or beef tataki and anchovies, hake fillet with carrots and parsnips or saddle of rabbit and sautéed vegetables, picked out recently, before the "short breizh" and apple cinnamon compote. You'll be delighted to dip your plate, especially as the prices are still very reasonable.
Chef
