On Binic port, the large picture windows of this contemporary brasserie overlook the sea. Samuel Selosse, a chef with a glittering track record, signs a traditional score enhanced with the odd touch of modernity, illustrated by perfectly seared fillet of seabream, quenelle of aubergine dip and olive oil sauce. The patriotic lineup of desserts is wickedly tempting, depicted by a strawberry tart, Saint Honoré or a Paris-Brest. Buzzy, casual vibe.