The story
At Aux Pesked in Saint-Brieuc, the name says it all – "fish" in Breton. Chef Mathieu Aumont and his wife Sophie have been welcoming guests since 2002, offering a refined yet relaxed dining experience that has earned them a Michelin star. Their cuisine is a celebration of the sea, described as "aquatic and vegetable," where the day's catch is treated with precision and respect.
The restaurant’s philosophy is rooted in locality and sustainability. Dishes are built around the freshest seafood from the Baie de Saint-Brieuc – oysters, langoustines, spider crab, wild ormer, and the famous Coquille Saint-Jacques – paired with seasonal vegetables from nearby growers. This commitment to the environment is recognized by the Écotable label, which has awarded Aux Pesked two macarons.
The interior is thoughtfully decorated, creating an atmosphere that is both sophisticated and welcoming. Guests can also enjoy a panoramic terrace overlooking the Gouët valley, surrounded by a garden of herbs and aromatic plants. The menu is a tasting journey, with options like the "Aquatique et Végétal" menu featuring four courses and a choice of dessert. A standout is the signature "Citron" dessert, a masterful play on textures and flavors. For a special occasion, the "Menu Homard" presents a whole Breton lobster in three services, while in autumn and winter, the restaurant’s specialty is a multi-course preparation of bay scallops, including a version with caviar and truffle.
The Michelin star, held since 2005, is a testament to the kitchen's consistent high quality. This is complemented by a "Table Remarquable" rating with 3 toques from Gault&Millau, which also awarded Chef Aumont the "Naturalité" trophy in 2017 and the "Techniques d’Excellence" trophy in 2025. These honors reflect a kitchen that excels in technique while remaining deeply connected to its terroir. Aux Pesked is a destination for anyone seeking a genuine taste of modern Breton seafood cuisine.
Recognition
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