L'Evidence - Speisekarte

Ziemlich versteckt in dieser historischen Stadt unter dem Viadukt, befindet sich das l'Èvidence mit zwei kleinen Gasträumen.Die Auswahl ist begrenzt, dadurch kommen nur frische Produkte auf den Teller. Wechselndes Angebot, angenehmer Service. Fantastisches Brot!!!L'acceuil est chaleureux, j'y retournerai.

We were walking around and stumbled upon it. Decided to try it based on a quick review and it didn't disappoint! Very quaint, staff was very pleasant and efficient albeit didn't speak English. We google translated our menu which added to the fun of it. The fish and lamb rack came with medley of vegetables to show off the region.

nice welcome. We took a flat and a dessert. we think our fish was a little too cooked and the portion was rather small (3 pieces of stone). To our surprise, the table next to us had the same filling as we took the menu. For 26€ the dish, we can't even find it if it was good. The dessert was very good. The price seems to us too high compared to what is in the plate.

Am Rand des Stadtzentrums von Morlaix gelegen hat das Restaurant keine besonders gute Lage. Das stört die Gäste allerdings nicht. Bei allen unseren Besuchen waren die beiden Gasträume auch mittags immer gut gefüllt, was kein Wunder ist – das Angebot wechselt ständig und bietet ein regionales Menü auf höchstem Niveau an. Wir besuchen das Restaurant schon seit mehreren Jahren und wurden nie enttäuscht!

If I were to describe it in 4 adjectives, I would use them: bold, mastered, tasty and beautiful. It's not the most accessible restaurant of morlaix but then what's good. your taste buds will be seduced by these mixtures of flavors and this mastery of the cuisine both in terms of taste and presentation. We were going to the time to the estaminet that has closed since and the evidence has become our new exceptional restaurant.

Pretentious and a little expensive too. the leader believes in it, and there puts good will, and creativity too. We have to recognize him. But the waitress really doesn't need to tell me that I have a carrot and a zucchini on my plate. I see him from my eyes without any difficulty. contemporary works that are exhibited give a tone to decor, we must admit it. I mean, you want to put them in my living room, it's a little chatty. Anyway, go ahead, the kitchen is original and can surprise you. The dëco too. It changes you from the usual restaurant. It's not obvious at all.

We had a gift card. the reception is nice; we are at the table; the waitress; very kind offers us the map; the menu was "degustation with 3 glasses of wine." surprise; we couldn't choose our dishes; the concept is such that it is the chef who decides on your dishes. What's the point of getting us to see the map?Call this menu "leader's menu" . input; fish; meat; cheese and dessert for 70€. correct kitchen; a small flat on the cooking of small vegetables; beet was not cooked enough; but above all the dish was warm.Reception with respect to some restaurants of the same range.I will not return there.

a somewhat decent restaurant, some contest its decoration but the essential is elsewhere. The real values of this place seemed to me the creativity and the search for a certain exception. at the first time what we see are paintings, statues, that original works made by the boss or by friendly artists. but nothing common, there is a true artistic taste and it gives the tone of the kitchen that is, too, of very good outfit and full of inventiveness. dishes are delicious, fine, surprising and designed with delicacy. all this does not prevent the simple and important pleasure of a well-made and full of varied flavors. very affordable prices for a good quality work. make the effort to walk up to...

We especially like small restaurants that follow their own path. The informal decor in orange, black, brown and tan is lean and a backdrop for a lot of modern art work that isn't particularly to our liking but signals the individuality and boldness of what is to come on your table. A skylight is a welcome daylight spotlight.Most importantly, every dish-from entree to main course to dessert is beautifully crafted with sometimes subtle and occasionally bold flavors. I will especially remember the pigeonneau, a main course of which I am particularly fond. Often, the dish has to be bolstered by a starch and plenty of vegetables as the bird or birds were anorexic. This time, there was plenty of m...