Le 26-28

Le 26-28 in Lorient presents a modern gastronomic concept with a relaxed atmosphere. The chef stays physically close to diners to listen to their wishes and feedback. The house is listed by the Michelin Guide (Selected) and recommended by Gault & Millau (2 toques). A bright dining room offers space between tables, warm decor and a carefully designed interior. The open kitchen exposes the sounds, scents and gestures of service and creates a lively sensory connection between chefs and guests. The dining room is air-conditioned and includes a private 10-seat room, making it suitable for special occasions. Gastronomic, contemporary cooking follows a deliberately limited à la carte built on fresh, seasonal local ingredients from agriculture raisonnée or organic suppliers. Tasting-style menus emphasize sensory, authentic and light flavours. Chef Arthur Friess trained in major Paris houses, notably the Royal Monceau with Roberto Rispoli and the Plaza Athénée with Alain Ducasse and Romain Meder, and brings that experience to the cuisine. Specialties are a five-course lobster Menu Homard, the Menu du jour, seasonal tasting menus and plats à emporter.