Very noisy restaurant, lot of clients, too much may be for the room available…read more We took the 14,40€ menu, composed of one starter, the main meal and a dessert. It is good price for value.

Good value for money. Quiet, great service. However don't expect any privacy, all tables are too…read moreclose to each other. Also the dessert was a real disappointment. Nevertheless it is a nice place to try.

Honestly, the entire experience was disappointing. The food was good, but service was awful…read more Seemingly they now cater to your groups and individual guests are completely ignored.

This is exactly the type of disconcerting establishment. Because on the outside appearance, we…read morerather want to escape this modern pavilion with large windows, which looks more like the tourist trap than the honest table. But on the advice of a friend, I pushed the door. Even if Antigone II Gonatas said: "Keep me from my friends, my enemies, I take care of it", sometimes you have to listen to your friends. The interior is not particularly exciting. But as there is the view of the port, as much put on the edge of the window (or on the terrace when the weather is good). Obviously we take much less advantage of the harbor view at night in winter! Let's have a look at the menu since we came here to eat. The choice will obviously be on local products, we did not come to Trouville to eat a sauerkraut! The mackerel fillets are a nice presentation, excellent, even if the vinegary background was a bit powerful. The whipped cream with the pommé of Auge was a little lost. At the beginning of the day, an elegant velvety scallops and truffle oil. But our chef seems to have forgotten the basics of presentation of whole fish: always head to the left. But as the cooking is perfect, the excellent taste (a little normal, we are at the edge of the sea!), everything is fine. A little bit of presentation work for the salmon and sea bream tartare, with some pomegranate seeds. Small weakness for caramel cabbage which, if it tastes good, if it is well worked with a cracker, is too soft in the dough. Made in advance and kept refrigerated, it has therefore captured moisture and is soft under the tooth. Pity. The beautiful feature of Pavillon Augustine is to offer a wine cellar quite exceptional for the place. In addition to the base list, already quite well stocked, it has several great vintage wines that would not expect in this kind of establishment. The cherry on the cake, the boss of the restaurant, Arnaud, is very cool while being professional. He embellishes his menu with little hints of humor. He knows how to respond respectfully and with teasing to the comments of bad coaters on TripAdvisor. Check of 150,80 euros for two.

This was one of our favorite meals in Normandy and set the standard for the rest of the visit…read more While there were a couple misses (my duck was a bit under-cooked & tough and didn't have much flavor) just about everything in our 3 course meal was excellent and included tons of different flavors, textures, great ingredients. Plus of course, you have a zillion different bites you're given "for free" so don't worry too much about the prices (which actually aren't bad for someplace that's approaching a Michelin star) because you're going to leave very full and very satisfied with just about everything related to your meal. This seems to be the place for wine people, though we found the list to be okay but much smaller than Le Manoir des Impressionists (where the food wasn't quite as good but the ambience & view were better). Any way you look at it, Le Breard is someplace we would absolutely visit again when in Honfleur.

Who was Charles Bréard? I think I spent more time trying to figure out who this gentleman was than…read morewriting this article. And yet I do not think he is small. Writer and historian of the nineteenth century, he left to posterity only a few books on the navy and sailors. As well as his name at a restaurant in Honfleur. Probably his best posterity. The restaurant has a nice atmosphere, quite warm and with a nice covered terrace. The menu is very fish-oriented and asian. It must be said that the chef, Fabrice Sebire, has made his classes in beautiful houses, Tour d'Argent, Lucas Carton and Grand Véfour. In which he surely did not meet his counterpart of Entre terre et mer at Honfleur, who attended the Grand "Vaufur". I'm a little teasing, but go see my article about Entre Terre et Mer, you'll understand. Two tasting menus to test all the dishes. But with this bad French habit of imposing the same menu on the whole table. In Italy, they are more flexible. It starts a bit bad with extremely salty amuses-bouche. The advantage of our couple is that my partner eats very salty, me very low. So when she finds the product salty, it's unedible for me! On the three pieces, the rice chips and the breaded tuna were really over. The macaron with truffle was perfect. Then comes a nice panna cota of shells and leek bottoms. Fresh and elegant. It goes on but in another vein with tuna sashimi. Which is not one! It is quite amazing from a chef who has been a consultant in Japan to make such a mistake. I'm not a big specialist in Japanese cuisine but I think that with the photo, we can say that we are closer to a tataki than a sashimi since the edge of the slices is clearly cooked. This does not detract from the quality of the dish. The three small drops of real wasabi are largely enough to balance the sweetness of the confit of cucumber and marry perfectly with the fish. Obviously, we are with real wasabi and not colored horseradish. As an Alsatian, I have nothing against horseradish, which is my favorite condiment with sauerkraut. However, as it is part of the same family as wasabi and is less expensive, more tasty and less pungent, it is commonly used by the similis sellers of sushi and sashimi who sell you rice ... In fact, no I'll stop, it'll annoy me. The other entree consists of oysters with a pear tartare. This is the name of the menu. Again, we will fight with the Maincent-Morel as Bible, but we are especially close to a tartar of oysters and a macedonia of pears. And real horseradish! Nice but a little too sweet in the mouth. Iodine oysters are drowned between pear and tapioca pearls. The alliance of foie gras and chocolate was very fashionable in the 80s and then fell into oblivion. Our chef revigorates it clearly by adding in the terrine a device with hazelnut. Classic veal sweetbreads, with a rather strange presentation. We are in the art but the result is not always very harmonious. Wanting to do too much, it becomes a little mess. If turbot cooking is perfect, it suffers from an external appearance, let's be brutal, super ugly. To make a meunière cooking but to wipe all the butter to make a plate without fat removes all the gleaming side of the presentation. We end up with a dull and inelegant stretch. The rest of the plate can not climb the slope. The carrot puree is good. The cubes of mangos and potatoes were little burned. We stay in very sweet tastes. We conclude with a pre-dessert involving an old vegetable, parsnip. It was the potato of the Middle Ages. The still is in a mild sweet taste. The soufflé with passionfruit is well mounted but the passionfruit is too present and will be the only detonating tip of all the meal with the wasabi of departure. In conclusion, I remain on an embarrassing impression of mono-taste. The chef undoubtedly has a technique learned in the big houses, seeks to integrate his Asian taste discoveries and local products. The only concern is that the whole meal is in the same tone. I did not find any other word than "sweetish". Whether pear (yet my favorite fruit) with oysters, carrots, parsnips, mangoes, potatoes, candied cucumbers, sweetbreads, foie gras, chocolate, there is too much strong accumulation of sweet or sweetly processed products, and it gets a bit disgusting on a 6-course menu. The waitress providing the service is very competent and friendly. It is true that we were alone this afternoon! Not an overloaded service. What is regrettable is the lack of passage of the chef. He came to settle some business at the counter and then left in the kitchen. Since we were the only guests, a small passage in the dining room wouldn't have cost him much. Toilet not separated and not handicap adapted. Very clean. Check of 208 euros with a 2012 Auxey-Duresses Domaine Diconne.

Perfect. Friendly reception, great food and not pricey. The restaurant is smallish but comfortable…read more The hostess/waitress/owner is friendly and efficient. The husband is in the kitchen and cooks up a great meal.

I absolutely loved it! -Excellent location: Situated in one…read moreof the nicest streets in Honfleur, the restaurant offers a very nice interior and a cute, little terrasse. -Excellent food: I had the beef carpaccio as a starter and "moules crème" for my main dish. The beef carpaccio was a surprisingly big plate (very good) and the pesto sauce was very good. My moules were fresh from the market and were also very tasty. All in all an excellent experience! I would definitely recommend this to a friend!

The food was thoughtful and original. Service was friendly and attentive. The decor and ambiance…read morewas memorable. Well worth a visit for lunch or dinner in Honfleur. Caution: it fills fast!

Amazing oysters and a beautiful atmosphere right by the port. Everything tasted incredibly fresh,…read morethe service was friendly and attentive, and the whole experience felt very authentic and relaxing. Definitely one of my favorite spots during the trip. Would love to come back again.

Stopped in Honfleur for a quick visit and to get some good lunch. Parked not far from here on the…read morehuge parking lot. We didn't have a reservation but were lucky to get one of the last tables. It was a busy day, lots of visitors in town. Even though very busy, the service was perfect. Friendly and helpful. Had six oysters and the soupe de poissons maison (fish soup) for starters. The Oysters were fresh and tasty and the fish soup excellent, full of seafood flavours. For the mains we've chosen the Moules marinieres (mussels) with fries and the Cuisse de grenouilles (frog legs) with garlic butter. Both great choices. And the frog legs nothing short of amazing. Best frog legs I've ever had. And we also had a small bottle of white win with the meal. Really enjoyed our lunch here. Quality was great, value as well. Very fair priced. Surely a place to go back to one day.