Par
Florian Tiercin
Published on
Nov 30 2024 at 6:00 p.m
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The restaurant reservation application The Fork has achieved a Top 100 best restaurants. Parisian restaurants are in the top places. The first in Brittany is Auray (Morbihan).
Le P'tit Goustan, 71st in the ranking
Le P'tit Goustan d'Auray ranks 71st in The Fork ranking. Located 9 Place Saint-Sauveur in Auray, this restaurant boasts “rigorous cuisine”.
The establishment displays a Bib Gourmand 2024 from the Michelin Guide and a 2024 Gault & Millau.
Our cuisine is local. We work with seasonal products and atypical products such as abalone and seaweed. Our chef, Grégory Olivette, combines on the plate a flagship product such as meat, a vegetable with two or three combinations, but never more for a better balance of the dish.
“Light, tasty and inventive cuisine, in a pleasant setting,” summarizes a review on The Fork.
Ranking methodology:
The Fork specifies that restaurants in the ranking must meet the following minimum criteria: more than 20 reservations in the last six months, more than five customer reviews received in the last six months, average price greater than 20 euros;
average rating above 9 over the last six months and low suspicion of violation of contractual conditions
The Fork, directs “95% of reservations” du P'tit Goustan says the manager of the place, Ludovic Maine.
Award-winning cuisine that aims to be accessible
“Le P’tit Goustan was born 10 years ago”, in June 2015recalls Ludovic Maine, manager of the premises.
While at the time, the restaurant offered a bistro cuisinein 2018with chef Grégory Olivette, they decided to evolve towards a gourmet cuisine.
From now on the framework wants to be more respondent with a kitchen more elaborate who does not forget to offer menus accessible.
Every day, noon and evening, the establishment offers a Michelin menu for 40 euros and a market menu, every lunchtime, from Tuesday to Friday with a starter, a main course and a dessert for 28.50 euros. As the holidays approach, P'tit Goustan will offer a special party menu and essential seasonal products such as lobster or scallops. This is part of the next thoughts that Ludovic Maine, manager of P'tit Goustan, and Grégory Olivette, the chef de cuisine, will carry out.
A desire to perpetuate
For his establishment, Ludovic Maine wants to “make P’tit Goustan shine”. He confides that he is not looking for a star. What he wants above all is to continue to give particular importance to the rvalue for money of his restaurant.
Very attached to its customers and the intimacy that the restaurant provides 35 place settingshe hopes to maintain this complicity between the customer and the restaurateur that he is.
Our DNA at P'tit Goustan is the desire to receive. We have a lot of regulars who have become almost friends.
The establishment has an excellent rating of 9.6/10 on The Fork.
Ranking consulted in October 2024
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