Restaurant Le Pressoir , 56 Saint-Avé

In July 2010, Bernard Rambaud, after holding the Pressoir for 30 years and maintaining a star in the Michelin Guide for 20 years, entrusted his stove to Vincent DAVID.   It is a homecoming for this Breton native of St Brieuc who attended Le Pressoir since his childhood. Party trained for 20 years with the greatest chefs of French gastronomy (Marc MENEAU, Dominique BOUCHET ...), he launches Chef de cuisine in Haute-Savoie and quickly wins a Michelin star, which he will keep for 6 years, until his arrival at the Pressoir.   Today, Vincent, accompanied by Katia indoors (also formed in prestigious establishments such as La Maison Troisgros, Nicolas Le Bec ...), strives to honor his predecessor by maintaining a quality of cuisine and service to the height of the reputation of this institution Vannes.   The menu and menus, focused on land / sea weddings with carefully selected local products, change at the beginning of each season.   Each week, a menu of the Market is composed for lunch.

Since their arrival, the establishment has been referenced "Table remarquable" in the guide Châteaux et Hôtels Collection, a prestigious chain directed by Alain Ducasse and the Michelin Guide has given them a star in the new edition in March 2011.