Anne de Bretagne

If you like restaurants where the primary objective of the staff seems to be to impress upon you how superior they are and how ignorant you are, where their self-image seems to be far more important than the quality being delivered, this is the place for you! If not, you might want to think twice before dining here.Let's get one thing straight up front, this is not our first time in a Michelin-starred restaurant; we eat in quality restaurants regularly, some with stars, some without. Indeed, our visit to Anne De Bretagne was during a week touring through the Loire Valley, Bretagne and then on to Normandy. During that week, we ate in some very good restaurants, some with Michelin stars, some not.We stayed in the hotel and when we arrived, the reception was polite, but cool. This extended into the restaurant; we were given menus, a wine list and a menu of "pre-entrees". In this latter menu were a few dishes, drinks, including whiskeys - confusing. When we asked for a glass of wine as an aperitif, we were told we had to choose a pre-entree; puzzled looks on our behalf. The young lady then explained in a derogatory manner that these were "en fait amuse bouches" and that we could choose one of the three on the list. Tip: if you mean amuses bouche and actually need to explain "pre-entrees" as such, then why not just call them amuse bouche in the first place! And why not just let the chef surprise us for the amuse bouche, like everywhere else; I had the impression that here again it was designed to impress upon you how clever and special they are.The menu is a little confusing as it does not indicate what are entrees and what are plates principales, but OK, we managed to order.On to the wine ... Mme Vetele exuded the same coolness as the rest of the staff. OK, she was 2009 Sommelier of the Year, but did little to make us feel welcome. She took our wine order and that was the last we saw of her.For the "pre-entree", I chose the oysters (what else in Normandy :-)!?), which came prepared in 4 different ways. Two espumas, an oyster in gelatine and a sort of sorbet. The second espuma was FAR too salty (even for me who leans towards the well-salted). The sorbet (a sorbet as part of an entree?) had ice crystals in it. I thought this was a poor start, since these are not what one has a right to expect from a supposedly 2* Michelin restaurant; grave, basic errors.I chose the palourdes as an appetiser; again over-salted.We both had the turbot a la planche as a main course. The fish was very well cooked; cuisson excellent. But neither of us understood the almond sauce that we fortunately asked to be served on the side; it didn't add anything to the dish; it didn't work. Putting this sauce on the turbot did not improve it; the fish was too good on its own.Dessert: strawberries in different ways, including a sorbet ... you guessed it: ice crystals again.Conclusion: When one goes out to dinner, the ambience, the chaleur are an important part of the experience, as well as the food. In a restaurant with 2*, one has a right to expect the food to be excellent. This restaurant lacked ambience entirely and we did not feel comfortable at all. The food was "good" at best, but I would struggle to award them one Michelin star, let alone two.

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Premise: I am coeliac and always notify this to restaurants in advance. I often pick Michelin starred and Relais and Chateaux not because I am snob but because, often not always, you can rely more on a certain client service. On Anne de Bretagne, I would give them a "very good" just for the food, location and ambience and a "poor" for they knowledge of food issues. So I went for average. I notified them that I am intolerant to gluten, and they contacted a local bakery to get.. spelt bread. It was served in my bread plate and luckily a server came in to check if spelt was fine just before I tasted it. Luckily I had not eaten it yet, but I could have.Then I ordered an "amuse bouche" I couldn't get, so I had to stick to one choice. They should have told me from the start what I could and could not order, especially when it is not obvious from the menu what's going to show in your dish.They where really apologetic, they provided Schar gluten free breakfast for the following day - which they suggested to grill with plain bread on the same toaster! Again showing no knowledge on how to handle coeliac. I know that my situation is not a normal one. 2 Michelin star are not average either, and one would expect a bit more consciousness about food - which includes food intolerances, unfortunately.....

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We went for lunch in this two stars Michelin restaurant and the experience was really fantastic. Service was perfect and the cuisine exquisite. I took the langoustines as a starter and the turbot as a main course. Both were state of the art. Wine list is exhaustive and the Puligny Montrachet that we drunk was first class. Thank you to keep this standard of excellence and vive la France at its best. Last but not last the patissier s creations were also a top experience with his work on framboise and rhubarb.

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We were staying at the hotel and treated ourselves to one dinner at this Michelin starred restaurant. It was incredible - my husband had the lobster menu which resulted in delicious lobster dishes for every course. I had the seafood menu - sublime langoustine and turbot. We drank the wine produced by the owners - a dry and tasty white which went very well. We loved the whole experience and incredible food.

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Fantastique somelier ! Fantastic wine list ! This 2stars restaurant was just sublime . I had a wonderful night with my friends , its expensive , but the prices are justified for its finess . The somelier was the star of the night , a really talented young guy who knows what he is doing . The food what can i say , exeptionel . Will post pics

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