Go there and contact
In the gastronomic landscape of Brieuc, Arbalaise has always been a meeting point where people used to come to feed with a domestic cuisine. And then, what is new in here? L'Arbalaise (the name of a pig's part, the double rib) has been taken over by Mathieu Aumont, the chef of Aux Pesked. In the kitchen, which opens slightly onto the room, a team is busy at task under his watchful eyes, from time to time to ensure that its annex goes on as he wants. In principle, he has not changed the habits of loyal customers of this famous restaurant nestled behind the Post Office. A daily special and suggestions that vary daily for a bill at lunch which does not exceed €15 for starter, main course and dessert. On the menu, avocado soup, shrimps, beef bourguignon... Only great classics of everyday's cuisine however revised and corrected by a chef whose talent has been increasing in recent years.
Did you know? This review was written by our professional authors.
Members' reviews on L'ARBALAISE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
J'ai pris le menu salade, il pourrait avoir des graines (sésames ou amandes) en plus pour avoir de toutes les saveurs en bouche.
Le dessert était excellent : gateau au chocolat avec de la poire.
Find unique Stay Offers with our Partners
Du jamais vu !!! Déception total passe votre chemin