Dîner sur placeImage Credit: | https://guide.michelin.com/en/bretagne/lorient/restaurant/le-26-28 Contemporary design, open kitchens, a chef – Arthur Friess (with a fine Michelin-starred career) – and, managing the restaurant floor, Charlotte Le Gall: these are the ingredients that make this place a success. Lovely contemporary cuisine made from impeccable ingredients – such as pigeon, spelt au gratin and roots. Menu renewed every month.
