Manoir le Quatre Saisons

Rating: 12.5
Author: Gault&Millau

22000 SAINT-BRIEUC

12.5/20
Gourmet Restaurant

3 PHOTOS

Chef: Benjamin Agu
Cooking: French | Traditional
Services: Access for people with disabilities | Children's Menu | Pets allowed | Private Parking | Takeaway
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

20 to 54

Gault&Millau's review 2026

The nearby Bay of Saint-Brieuc is a must for any aperitif or after-dinner stroll. This popular restaurant is an attractive alternative to the hustle and bustle of the town center. When the weather's nice, the restaurant also boasts a pretty, sheltered, flower-filled terrace. The cuisine is as sincere as ever, but we found it less energetic than in the past. For example, the "tartare de saint-jacques aux agrumes" (scallop tartar with citrus fruits), which augurs well for freshness, is paired with a cauliflower cream served lukewarm, preventing us from appreciating the full gustatory delicacy of the beautiful shell. The roasted turbot, well paired with a light cream infused with Colonnata bacon, is accompanied by a coconut bean mousseline that would benefit from the addition of spring vegetables. On the other hand, there's no real reserve with the dessert: a perfectly poached apple in cider, which almonds, pistachios and sorbet make very seductive. In the dining room, Isabelle Agu is omnipresent, dynamic, eminently smiling and attentive. The small cellar fits the bill perfectly, with, for example, Hureau for saumur-champigny, cheverny from domaine Sauger, cairanne from domaine Le Renard and rully from Claudie Jobard..