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the restaurant le pressoir is located in a very particular house near vannes. bernard rambaud, its owner, combines land and sea, the traditional and the contemporary, in a culinary mixture that will leave you boquiabierto A medallion of rape in an avuelto cream, tyre julian and black with berries or a peanut with unilateral coction with cocoa grué, parmentier of calves? How do you stay? I hope even so surprised when... View all feedback.
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the restaurant le pressoir is located in a very particular house near vannes. bernard rambaud, its owner, combines land and sea, the traditional and the contemp...
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