Aux Pesked - Saint Brieuc

In Pesked, at noon, chef Mathieu Aumont served us in person the menu offered at €32 with an entrance, a dish and a dessert. We spent a very pleasant time with a beautiful view. Scented meat, Cabillaud shells, Paimpol, peach juice and vanilla sorbet

The decor of this restaurant is very nice and overlooks the valley. We chose the special menu which was scallops three ways. Unfortunately, we did not realise that is was 3 plates of scallops by which time it was just too much scallops. These were not all tender. I would not recommend this dish. The dessert was nothing special. I have been to many Michelin restaurants but I would not return to this one. On a positive, you could not fault the service. We were the only diners there at lunchtime.

This restaurant is situated a bit outside of Saint-Brieuc, but easy to reach by car. There is also a free parking lot. Because we didn’t know how long it should take to reach the restaurant we were a bit early. But that was no problem as we were welcomed by the chef, Mathieu Aumont. We were seated and got a beautiful view of the hilly countryside. We choose the degustation menu and started with a very special presentation of amuses. They came in a three level globe, were special and tasteful. The first dish were Nordic lobster in a combination of cooked and raw, wrapped in cucumber and with a touch of asparagus. These shellfish were extremely tasteful and very fresh. The second dish were cooked abalone with different vegetables. It was the first time we got abalone and I must say it was a real fine discovery. As it was a premiere I cannot compare it with other restaurants, but we found it delicious. Then came the bream with small radishes and different vegetables. The preparation and the presentation were fantastic. The way the chef prepared this bream was marvelous. Finally we got lamb filet, which came rose, as it should be, with nice side dishes and a delicious sauce. We got two different deserts. One was based on different chocolate preparations, the second based on lemon preparations. This restaurant is a place you need to drive to Saint-Brieuc for. The chef is way too good for only one star. I am sure it will not take long before he will be rewarded with a second star and then we will go back.

I was blown away by the quality of both the welcome and the cooking the last time we visited Aux Pesked. Dinner recently was still a good experience, but not flawless. Everything started well with two exceptional opening dishes, showing the artistry of the chef in choosing and using vegetables, fruits and herbs. Beautiful and satisfying. A Thai style broth accompanying our langoustines was very good and the shellfish themselves well cooked, but did they marry? We weren’t sure. John Dory was very slightly undercooked for our tastes and for me the coco beans accompanying it added nothing to the dish. The girolles, on the other hand, were a great match. Dessert was good. Wine a Corsican White very good. Madame was charming. Service was more mixed, with a longish wait between langoustines and John Dory. The room remains beautiful and the overall ambience good, with the presence of the chef a bonus. Sadly for the rest of the diners, a noisy English/Irish group of six felt we all needed to hear all of their conversations. No manners and not good ambassadors. No fault of the restaurant, of course. So a good experience, especially the starters, with clear evidence of real cooking skills throughout, but not quite a five star visit on this occasion.

We (party of 4) stopped at 'Aux Pesked ' for a lunch during our vacation in Brittany. Our lunch experience was rather enjoyable with some minor issues concerning the service. The quality of the food was very good, the portions just the right size for a lunch service. The fact that the chef actually served us his dishes together with the waitress added a nice touch to the overall experience. When we paid, we asked the owner to split the bill in four. We paid and left the restaurant. We noticed later on that the owner had actually rounded up each of the four parts of the bill which meant that everyone in our group paid slightly more than we actually owed. We 've never had this with other restaurants before and find this a bit odd. If you want to give a tip, that 's fine but the owner of a restaurant shouldn 't be just rounding up the bill for you...