Y aller et contacter
Restaurant gastronomique dans un cadre agréablement feutré proposant une cuisine de haut vol.
Avis aux gourmets, cette table d'excellence, dans un cadre agréablement feutré, va étourdir vos papilles tant la cuisine haut de gamme proposée par le chef étoilé Vincent David et son épouse Katia sonne comme une symphonie de saveurs et d'heureuses associations. Rien d'étonnant, donc, à ce que Le Pressoir soit estampillé Tables et Saveurs de Bretagne, ni qu'il appartienne au prestigieux réseau des Collectionneurs. Des plats à la fois savoureux et généreux, un dressage raffiné, un service irréprochable. Une maison à découvrir absolument.
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Les points forts de cet établissement :
Avis des membres sur RESTAURANT LE PRESSOIR
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
Et la cuisine sublime, raffinée, des saveurs qui explosent en bouche, des mélanges subtiles, les cuissons impeccables qui donnent toutes leurs saveurs en gardant consistance idéale à chaque ingrédient.
Les quantités sont généreuses.
"Une étoile" accessible, les tarifs sont plus que raisonnables.
Je recommande vivement. Même de passage ça mérite le détour.
Encore félicitations et merci.
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Questions fréquentes :
My initial impression was that the restaurant was extremely cold inside. I would definitely recommend taking a cardigan or a shawl!
We notified the restaurant in advance that we do not eat pork products. However, we were served andouille sausage as part of the amuse-bouche. This was rectified immediately, however, this could easily have been missed as we are not native French speakers but we luckily picked up on a few words. After this initial embarrassment, the chef very kindly reworked the menu to ensure that were not served any further pork products.
Shortly after this, we were served drinks. I must admit the non-alcoholic options for diners who are driving are very limited. Only fruit juices or water were available. Secondly, the wine that was served had three live flies in it. Again this was rectified immediately but I was concerned about the hygiene practices of the kitchen at this point.
The food itself was good. The fish dishes in particular were cooked well. There was quite a lot of variation in the cook of the duck- one plate being rare and the other being well done without preferences being asked beforehand.
Overall I feel despite the food being good, I feel the service was not up to the usual standard of a Michelin star restaurant. We were served pork, there were flies in the wine, and the waiters were inattentive- we were not offered any further drinks throughout the evening. I will not visit this restaurant again and I cannot say that I would recommend it as the experience was sub-par. It is a shame really as my experience reflects the quality of the service rather than the food.