Menu to Taste

Aux Pesked

French, Seafood · Saint-Brieuc · Michelin One Star · Chef Mathieu Aumont

Holding one Michelin star, Aux Pesked in Saint-Brieuc presents seafood-driven French cuisine by chef Mathieu Aumont. The light-filled dining room features panoramic views over the Gouët Valley. Dishes highlight local Breton seafood, including wild abalone served in a seaweed broth.

59, rue du légué 22000 Saint-Brieuc, Saint-Brieuc

  • 1 Michelin Star

Menu

Set Menu

  • L'ensemble du Menu (135) — A tasting menu featuring 5 savory courses and 2 desserts, served to all guests.
  • Menu Aquatique et Végétal (95) — A tasting menu featuring 4 savory courses and 1 dessert of choice.
  • Menu Pesked & Végétal (60) — A menu featuring 2 savory courses and 1 dessert of choice, unavailable on weekends and holidays.
  • Le Menu D'Exception - Printemps / Été (115) — Special Spring/Summer menu: Mises en bouches, whole Breton Lobster in three services, choice of dessert, mignardises. Order at reservation.
  • Le Menu D'Exception - Automne / Hiver (115) — Special Autumn/Winter menu: Mises en bouches, 'Carte Blanche' Scallops in four services (with caviar and truffle Oct-Apr), choice of dessert, mignardises.

Wines

  • Accord Mets & Vins (L'ensemble du Menu) (55) — 4 glasses of wine paired with L'ensemble du Menu.
  • Accord Mets & Vins (Menu Aquatique et Végétal) (39) — 3 glasses of wine paired with Menu Aquatique et Végétal.
  • Accord Mets & Vins (Menu Aquatique et Végétal - 4 verres) (55) — 4 glasses of wine paired with Menu Aquatique et Végétal.
  • Accord Mets & Vins (Menu Pesked & Végétal) (26) — 2 glasses of wine paired with Menu Pesked & Végétal.
  • Le Thon rouge de ligne — Line-caught bluefin tuna, semi-cooked, buckwheat farz and salt-candied tomato, candied pepper jus.

Dishes

  • Mises en bouche (3 services) — Served in three courses.
  • La Pêche de la Baie — Line-caught mackerel, grilled, smoked, and marinated, with artichoke variations, 'Onde sauvage' flowers, and cider vinaigrette.
  • L'Araignée — Spider crab ravioli, carcass jus, bok choy, buckwheat mayonnaise.
  • Langoustines et petits pois — Lightly seared langoustines, fresh peas and almonds, fresh green beans.
  • Le poisson de saison et de nos côtes — Fish of the day from our coasts, carrots from our friend Jean-Luc, gomasio, spicy carrot jus, and fresh herb oil.
  • La Pêche — Candied flat peach, sarrasin shortbread, peach compote with verbena berries, and yellow peach sorbet with garden verbena.
  • Le citron, dessert signature — Reduced lemon juice, shortcrust pastry, crémeux, ice cream, confit, zests, meringue, and dried elements.
  • Mises en bouches
  • Le Homard Breton entier — Whole Breton lobster served in three courses.
  • Dessert au choix — Choice of dessert.

The Experience

A relaxed room with garden or terrace dining. The meal is structured around a tasting menu and a wine pairing. A good fit for a romantic evening.

Phone: +33296333465

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