Frommer's Review
Adapting to the tastes and income of its loyal crowd, this restaurant near the Gare du Nord serves generous portions of well-prepared Breton dishes. In a pair of dining rooms accented with exposed wood, you'll enjoy the fruits of the fields and seacoast, densely flavored and traditional; they include veal chops fried in butter and served with gratin of potatoes enriched with calf's foot gelatin, and codfish filets served on a bed of tomatoes and onions with a tapenade of black olives. Other regional choices include a Celtic stew (kig ha farz, in Breton dialect) made from stewed veal and pork, and served with grilled lard, herbs, and baby vegetables; and les craquelins de Saint Mâlo (small Breton-style tarts) stuffed with aromatic goat cheese.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
