Le Petit Relais - Menú

Mary Stuart

➤ 7 avenue de la Mer, 29250 Saint-Pol-de-Leon, France, Saint-Pol-de-Léon

Pizza • Cafés • Européen • Fruit De Mer

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"Restaurant a little overrated ,the quality report price is not there . Too much sauce in the dishes. The burnt cream isn't, it's a dissert... in a blackcurrant. We arrive very quickly at 40€ per person without finding a real pleasure"

La chaise du cure

➤ 3 Place de la Republique, 29660 Carantec, France

Cafés • Européen • Fruit De Mer • Restauration Rapide

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"Delicious, crispy galettes as requested, balanced, well-stocked. I recommend the Wakamé : Saint Jacques, sauce crustaceans, salad from Wakamé to Japanese. Very original, subtle, very good agreement. And citrus butter cream is very pleasant. Otherwise, their fish chips is also very good. I recommend this establishment. Reservation can be useful."

L'Abri du Pecheur

➤ 5 rue Edmond Pouthier, 29660 Carantec, France

Cafés • Européen • Français • Fruit De Mer

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"I loved this place lost at the end of the carantec port. at this time, the calm and the sun, gives meaning to life ... take the time to spend a good time to enjoy a simple kitchen, the kitchen of our great mother; where just take a drink, a large coffee on the terrace full of light while contemplating the bay and the city of Saint-Pol right in front, take the time of a walk to take the sea with friends and bring back beautiful mackerels on these waters of the finistère."

La table de Ty Pot

➤ 5 Place de la Republique, 29660 Carantec, France

Pizza • Cafés • Européen • Fruit De Mer

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"Tout d'abord un grand merci à l'Equipe pour son accueil, son organisation, sa gentillesse... Nous nous sommes régalés du début à la fin du repas ( une note spéciale au mignon de porc et ses mini légumes...). Cerise sur le gâteau : nous nous étions déplacés pour l'anniversaire de notre fils, l'Equipe n'a pas oublié la bougie sur son dessert, demande que nous avions faite à la prise de commande. Vous pouvez y aller les yeux fermés, vous ne serez pas déçu. Merci encore. On reviendra."

Nicolas Carro Hôtel De Carantec

➤ 20 Rue Du Kelenn, 29660 Carantec, France, French Republic

Cafés • Européen • Fruit De Mer • Cuisine Moderne

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"After a reception and a rather pleasant stay, we ordered menus and wine: a Saint Aubin first wine. A few minutes later, we are told that there is no more Saint Aubin first vintage and that the last one would have been sold the day before...! The waitress then offers us a simple AOC of Saint Aubin, which we accept, no surprise that in such an establishment, the supply of the cellar is not managed and there is no sommelier. We quickly forget the incident and before the poultry dish, we order a Cahors from which we knew the producer, to have it on the map of our own establishment. When dessert comes, my wife asks for a glass of dry red wine. A server then proposes to trust it and do the necessary. We almost finished the dessert when his glass was served. A Cahors tells us about the same producer that precedes him...! It would certainly not have been his first choice, but he still accepts it. We finished the meal and my wife let her drink. The verdict is immediate, the nose is very loaded with phenolic odors, probably Brettanomyce. My wife tells the waitress who will then start going and coming between our table and the back office, when we are going to tell us that her colleagues have found nothing special for the wine, then this is the way to vinify a producer....etc, etc. I mean, my wife's leaving and we're staying here. For the less bored we take leave, and when we settle at the reception, comes a character who asks us if everything had gone well. We confirm that yes, outside the wine glass episode. He then appeared as the head of the room and told us that with his colleagues they had tasted wine, and that the wine had no problem. Sidéré, I told him that under these conditions, it was better for them to change their profession! It would have been so much easier to offer another glass, as would have done any wine professional, and the problem would have been settled right now. In conclusion, I don't think Nicolas Caro confides his kitchen to room staff, so why does he do it with his cellar? It's embarrassing."