Au Bureau
2277 Reviews
Les quais de, 69 Rte de Nantes, 56860 Séné, France
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Au Bureau
2277 Reviews
Les quais de, 69 Rte de Nantes, 56860 Séné, France
Features
Opening hours
Reviews
2277 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
2
4 stars
2
3 stars
0
2 stars
0
1 stars
1
Phil Snewin (Lord Faversham)
Phil Snewin (Lord Faversham), Jul 2024
Tasty food, fast service, and a busy little spot that’s buzzing!
mark southworth
mark southworth, Aug 2019
After 40 minutes, we had only been served water and an appetizer. I alerted the server on three occasions that we didn't have the wine we had ordered and each time she reassured me that it would be right out. We finally got up to leave. As we were paying for the appetizer, our meals were brought to the door. Still no wine. Meals before the wine. When we refused them, there was no apology, only an argument on whether it had been 30 or 45 minutes. Not good customer service
Richard Exell
Richard Exell, Aug 2019
We had burgers and quesadillas which were nice. Reasonable selection of beers and service was quick
Kiesha De Brito
Kiesha De Brito, Jan 2020
Very nice and cozy bar and grill type place. Definitely reminded me of a TGIF or Applebee's
Bertrand G
Bertrand G, Jun 2024
Excellent
Things to do in Vannes
Show allMichelin Restaurants in Vannes
Show all
La Tête en l'air
An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!
Vannes - FRANCE
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Roscanvec
This restaurant is set in the historical surroundings of a 17C mansion built by the Lord of Roscanvec, royal council. The pared-back dining area is furnished in a contemporary style. The chef cooks up dishes that cater to modern tastes, while the two Kaczorowski sisters provide professional, smiling and attentive service. Pleasant guestrooms are available, should you wish to prolong the experience.
Vannes - FRANCE
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Iodé
Sophie Reigner, a self-taught chef from Brittany, has returned to her homeland, after earning her laurels in the kitchen of Alan Geaam in Paris. Her delicate creations and exquisite plating are spot on: abalone cooked in seaweed butter, potatoes smoked in pine needles and a sherry-flavoured poultry reduction; monkfish with Guémené andouille, nori leeks and a light, frothy bergamot-flavoured hollandaise sauce… Attentive service.
Vannes - FRANCE
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Empreinte
Make a stop at this establishment on a small square in the city centre. The interior is inviting, with its warm decor of untreated wooden floorboards, fabrics and vintage porcelain. Marine and Baptiste Fournier put their hearts into serving particularly polished cuisine, showcasing fish sourced from the market and vegetables from farmers. Menu-carte at lunch, "surprise" menus at dinner. Natural wines.
Vannes - FRANCE
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Bvañ
Chef Romain Le Cordroch has travelled extensively, across continents (China, Australia, Brazil) and from one fine restaurant to another (Atelier de Rabanel, Atelier Robuchon, Violon d'Ingres). Now returning to his roots, he has established a natural style of plant- and fish-based cuisine. He lets nothing go to waste – everything is transformed. For instance, his gomasio is made from fish scales warmed in the oven! His dishes always demonstrate his know-how, eg mussels marinière, Armenian cucumber with verbena and a gwell (Breton fermented milk) foam.
Vannes - FRANCE
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Ryoko - Comptoir à ramen
The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. This pocket handkerchief bistro embodies this trend, depicted by a red, white and black façade. You will taste one of the best ramens in town, based on pork (tonkotsu) or chicken (Tori chintan) broth – it’s your choice! Made with first-class local ingredients (pigs fed on flax seed), each dish is a masterpiece of Japanese tradition. A word of warning: they don’t accept bookings and the place is often packed to the seams!
Vannes - FRANCE