"I had relied on the advices on this restaurant to do my job, we relied on the opinions we made to make our choice, but I'll be less awkward in the one I'm going to give. The style of the restaurant is current (small woodwork, tamized lighting, minimalist decoration) the terrace, very large, overlooks the bay of Concarneau. We ate on the terrace in the evening. It was a little fresh, a waiter offered us plaids. Even if this initiative came a little late (we ended our meal) it was very kind of for him. what we ate was quite correct. oysters in the entrance were a little small, meats, good and fish very good. desserts were also. If there's only one cabbage in dessert, you don't put a x on it! (cf. map)What has been depleted is the lack of a staff method (relatively numerous). It seems to me to have counted 9 people to serve us! and with several passages each. Despite that, we waited before we find a trace of our reservation, before we were placed; Idem for the aperitif. the bartender took command at the table behind us (2 covers) when I allowed myself to interpellate it. He told me I'm coming, but in fact it's another waiter who came, another person who served us the drinks, another one who served, another for the order of the meals, another for the wine, another to serve, another for the plaids. the toilet floor was dirty (black matte tiles, direct lighting: it doesn't forgive)! the door that gives on the room blocks on the tiles. People in the room hear the dry hands. When we left, we wanted to put the plaids back to the bartender who was on our way out. He said, "Give them to my colleague on your left" where I waited for another person to take them.For a restaurant with the class atmosphere, the staff are missing. I wasn't asking for the red carpet but a little more helpful from the servers. It seems logical to me. one last detail: there was broken glass on the bar counter."
