Autour du Beurre sur Saint-Malo

I came here several years ago and everything is still nice Beautiful room, very good dishes, and the little cubes of butter are a treat!

Incredible meal, I can almost guarantee that you'll be pleasantly surprised if you come here. As points of improvement, staff could be more focused and speak better English.

Forse la miglior cena in Francia fatta. In centro storico a Saint Malo, leggermente defilato rispetto alle vie piene zeppe di ristoranti. La location è molto curata, e se avete la fortuna di cenare nella seconda sala potrete godere di una cena coi soffitti altri oltre sei metri. Servizio di livello alto. Quanto alla cena siamo nel bistrot della famiglia Bordier, alti livelli nella produzione di burro nella zona. Si parte proprio dal burro: una degustaIone di dieci panetti di burro impreziositi da vari ingredienti. E’ una esperienza che vale la pena di fare. Insalata tiepida di aragosta spettacolare anche per l’abbinamento di ottima vinaigrette e piccole verdurine (in Bretagna ad agosto ci sono ancora i pisellini). Buonissimo il San pietro e l’agnello di monte saint Michel.

Tout est parfait: de l’accueil très sympathique avec une pointe d’humour à l’assiette où tout est délicieux et excellent!!! Nous reviendrons à chacune de nos visites dans la région car nous apprécions déjà la maison Bordier pour le beurre et les yaourts mais le restaurant est un havre de calme et de paix dans l’intra-muros bouillonnant de personnes.

Incredible experience, superb wine list and gentle atmosphere. The butter board makes all the difference, we loved it.

Really excellent. If we could rate the food higher we would as was interesting and well done. Premium price to other restaurants but quality and general attention to detail was at a different level. Bistro self description is only justified by relatively short menu but every thing we had was excellent. Probably not one for kids or teenagers uesd they are interested to learn to chef. Well done and please don't put in WiFi ! ( requested by another reviewer)

A perfect mid-August dinner! This was one of the best culinary experiences we had in France, perhaps the best. This bistro is actually owned by the Bordier family, real gurus when it comes to butter production in Brittany. Why am I talking about one of the best experiences? Very simple: they have a fire, which is butter, and around this, as the name of the restaurant says, they build a memorable experience for guests, starting with the bar which contains 8 or 10 different types of butter that they can taste ! One better than the other. I can't say my scale of preferences, I can only say that the one I liked the least was the chocolate butter, but the rest were phenomenal. I can still say that it was one of the best experiences because their watchword is balance! Alas, too many times in France they abuse sauces and ingredients that clash with each other, overpowering and covering what should be the protagonist of the dish. Instead, they harmoniously use all the ingredients found on the plate, in particular the vegetable part, and play on textures: crunchy, savory, sweet...really very good. And then the dishes themselves were truly exquisite as well as well presented. To start, I had a foie gras terrine with vanilla butter crumble and Roscoff pink onion chutney presented with slightly crunchy brioche bread. Very tasty and well balanced as I said before. To complete the dinner I had a stratospheric dish featuring Mont Saint-Michel lamb, a particular and unique breed due to its diet based on very salty grass grazed in the meadows right in front of the abbey, served in three cuts and preparations different, masterfully cooked and accompanied by onion, filled with mushrooms, aubergine, herbs and chilli butter. Ten out of ten. The dinner was further embellished with a 2018 Burgundy by REGIS BOUVIER from the Marsannais area which went very well with both my dishes and those of my partner: lobsters for starter and San Pietro as main course. Congratulations indeed.

A wonderful experience: I expected the excellence of Bordier butter and cheeses but the cuisine was an absolute surprise. Great raw materials and great care in the preparation both for the more "Mediterranean" flavors ("old fashion" tomato and Blue lobster) and for the more local ones (fantastic lamb). Note of merit to the dessert (chocolate cannelloni) perfectly made. I won't dwell on butter and cheese because Bordier is simply one of the best producers in the world. I found the service rather kind and prepared.

A superb experience which was able to showcase exceptional butters. We enjoyed tasting the butters. The dishes and desserts were just as good with salted meadow lamb, typical of the Mont Saint Michel region. The strawberry tomato dessert with basil ice cream is very sought after and combines distant flavors very well, well done.

Very good memories of this restaurant which I highly recommend. Very very nice experience, especially with Mr. Pom Poeuru, whose cooking I loved. You will pass the message on to him.