Ô Saveurs

Ô Saveurs opened in June 2007 in the heart of Saint-Brieuc to create a dining room to better meet guest expectations and express its cuisine. In March 2008 the Guide Michelin awarded the house a Bib Gourmand, which it has maintained since. Front-of-house and management include Marine (Saint-Méen le Grand hotel school) and Gwenaël (Toulouse hotel school, formerly at La Verniaz); their backgrounds shape cooking and service. What makes Ô Saveurs unique is its mix of classic technique with inventive, market-led combinations, a commitment to local suppliers and Michelin recognition. Two steps from the Saint-Brieuc train station, the dining room is intimate, human-scale, refined yet welcoming and focused on tasting and sensory discovery. The space features rotating exhibitions and close attention to guest service. The cuisine is modern French, market-driven and gastronomic, emphasizing fresh local products, seasonal variations and inventive yet classical preparations. Suppliers are local and regional—mareyeur Maison Gallen (Erquy), Vieux-Bourg butter and cheese (Ploeuc-sur-Lié) and local farms for cheeses, poultry and cider. The restaurant offers à-la-carte and set menus (including a business lunch and special festive menus) and highlights regional seafood from nearby ports in composed plates that awaken the five senses. Specialties include pan-seared Saint-Brieuc scallops (Noix de Saint-Jacques); low-temperature poultry breast stuffed with Tomme de Saint-Donan; 15-hour confit beef chuck (Paleron confit); local fish from Erquy in nori viennoise with langoustine bisque; and a festive stuffed capon (Suprême de Chapon farci).