Les 3C bar-brasserie, Friends like a pig, opens in Brest

On June 14, 2022 we announced the opening for the month of September. Like many, the new Le 3C brasserie-barinstalled in the hypercenter of Brest, he was late. But the bar will open its doors this Wednesday 11 January 2023 and the brasserie on Thursday 12, in place of the La gentil’ho student institute. Avenue Georges-Clemenceau, opposite the Liberté multiplex and the Victor-Segalen university. With a new concept and after major jobs. The transformation is also impressive. And successful.

Cocktail

The 3Cs? “Friends like pigs”, says Sylvain Le Tallec, who joined forces with Inès, his daughter, to create the establishment. For Inès, mixologist (trained in the art of cocktails in Aix-en-Provence), the acronym comes into play “Coffee cocktail with salami”. The tone is set and the concept (almost) explained.

The new brand will then offer cocktail*. “We will make about ten à la carte,” explains the young 21-year-old. “Simple but good. But also a beautiful wine list“at all costs”.

Restoration

To open seven days out of sevenThe 3Cs will provide a service restoration the NoonOf Monday to FridayI. In the formulas (appetizer + main course or main course + dessert at 15.50 euros, appetizer + main course + dessert at 19.80 euros), various offers of the day.

“For the dishes, we will have one meat, one fish and one vegetable every day” announces Anthony Le Cap, the chef from Brest who has returned to his hometown after 21 years in Paris.

the eveningSara boards (cheeses and cured meats from local producers), except Friday and Saturday or one menu at 31 euros it will be offered. A menu will also be available.

Some examples of what will be possible to taste room ? “A thin smoked leek tart, wasabi egg yolk dressing, puffed buckwheat and fried leeks or a black pudding parmentier and its duo of crispy chips, young sprout salad or even a sea bream ceviche with citrus, greens pickled, tuile seaweed. »

In the plan ? “Crispy low-temperature pork belly, wilted red cabbage and lovage, or barley risotto, cockles in barley and nori broth, or even beef tataki, large potato confit with pink garlic from Brittany, young sprouts, or even a pebble of whiting, chard fondue with bacon, buttermilk foam. »

And finally, inside sweet ? Plates of aged lox cheeses with or millefeuille of crunchy pancakes, whipped gnache with chestnuts and chestnut chips, or roasted seasonal fruit, kari kid zabaglione or brioches such as French toast, roasted pear and milk jam. »

All generations

The establishment wants to welcome everyone generations. “Every Thursday we organize themed student evenings,” informs Sylvain Le Tallec. “The musical atmosphere will be eclectic, for all tastes. »

On the sides of the large U-shaped bar (it will be possible to eat at the counter) in front of the entrance, on the left a room with two medium-height tables for eight people (“we can therefore seat up to 16 friends together”), small tables with velvet and leather right.

“We have around fifty seats inside and around thirty on the terrace. » Six people (two in the kitchen, outdoors, and four in the dining room and at the bar) welcome customers. “The idea is really to have a place where everyone feels good and has a good time. »

* Alcohol abuse is dangerous to health. To be consumed in moderation.

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