Le Saison - Saint-Grégoire

5 stars not for the meal because I didn’t (again) have the chance to have lunch or dinner But for the cooking class I spent a great time and I go back with a lot of ideas! Thank you to all for your welcome and especially to Ashour for the course

Warm restaurant, staff with small care, excellent dishes.

The bistromaker can not always welcome us with a good tap on the shoulder or screaming welcome the friend behind his contuche, so we accept the big pump reception but it's the establishment that wants it, and after all it makes no trouble to feel important from time to time. Not angry with the aperitif, it is superbly advisable to a good well peated fuel and after a rapid sommelier's tapping, the p 'tight white glass that will well point the tip of its feet. We stay on the theme of the aperitif since we attack with a shot taken directly to the ass of the bulot, and BAM, we come to get the goule by 2cl of a divine juice, we say that the next 3 hours will not be unpleasant.... The passage to the table is delicate, ready to listen to it after a parade of amusing mouth! Large enough to have taken the sea with option 7 stops. A nice trip, not far away, because we stay on the Breton hills throughout our cruise. The gamelle is ultra local and when you put a foot on the farmland it is to taste a unique butter made 4 minutes away, or the rust of the country as you say... The mother of the dead calf must not feed far either. We didn't get mocked at SAISON, all of the dishes are refined and well smiled products that are not found in its usual every 4 morning. I leave you a surprise on the flagship products in the center of these generally iodated plates but understand that these are pertinely accompanied by creamy juice, sauces, emulsions and broths. Often regressive, sometimes troubling, sometimes striking, but always just and comforting. And of course we sauce, we're not beasts, and it would be unhindered to leave for the dip.... Go to Chief, a little remark anyway; I missed it on a dish at least a big twist, the caresses is nice but from time to time we like to get hurt. So I would have been fried, certainly with the 'ormeau, that the seaweed make a low profile for the benefit of a kick of chili (y' has some nasty stuff that goes on for JP Bocel in Pacé or a big coup d'acidité histoire de se prendre une petite storm au milieu de la balade en Pêche-promenade : We don't spread on the decor and the details, one I know nothing about it and two you doubt that you're not going to sigh with a steak knife in an old dilapidated bicoque. Anyway, I don't work in the other pile of tires yet, but it's worth it over a single Bravo and thanks to the crew

A sublime weekend in a green and comfortable setting where the customer is shocked. Thanks to the chief and his wife for their welcome and availability. We have enjoyed ourselves at all levels.

Beautiful parenthesis in Season. A nice and intimate setting. Professional service neither more nor less. The kitchen is creative and showcases our Breton products.