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Near the airport, on the road to Trégastel, Ti Saour bears its name well: the "Maison des saveurs" in Breton. And it can be said that she marries them brilliantly. Chef Loïc Bahezre, also a pastry chef, chocolate maker, confectioner, ice-cream maker and pancake maker, has brought back from his many experiences abroad and in major establishments skills and inspirations that make his cuisine original, a clever blend of tradition and inventiveness. In the dining room, a vast room with a country decor, his companion Séverine offers a pleasant and attentive welcome. The couple works with carefully selected local producers. The lunch formula changes almost every day. In the evening, there is no other option than to take the full menu, with a choice of three starters, main courses and desserts. Proposals vary all the time. Example: thin tomato pie with a shallots compote and mustard whipped cream, followed by a pork breast served with celery and hazelnut purée and a perfect coconut glaze as a conclusion. Every Friday evening, the house serves a kig ha farz.
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Members' reviews on TI SAOUR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Menu à 22 €. Aucun problème pour se garer.
Je recommande fortement car dans beaucoup de régions les restaurants de cette qualité sont de plus en plus rares.
Tres belle rencontre ,Excellent Dîner, excellente soirée je reviendrais.
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Produits très frais avec une cuisine travaillé et juste alliant des saveurs atypique. Très bonne expérience et bonne adresse à recommander, en plus les tarifs qualité prix parfait.
Merci et bonne continuation nous reviendrons.