Petit Futé

"Do not forget the kig ha farz, a Breton stew with a variety of meat (veal, beef and pork) with good vegetables. This is one of the chef's specialties."

Caroline Mignot

"The kig ha farz of the house. An incredibly sweet and suave broth, vegetables in the perfect stage of cooking, crunchy or melting, according to me, meats were among those that I prefer (pork belly, pork belly smoked, beef chuck). I enjoyed the first bite and sincerely, I have rarely tasted such good stew breton (kig ha farz) or even pot-au-feu."

Alice Bosio

"Spouting the concept, this cousin in the fashion of Brittany pot-au-feu is definitely worth the detour. Almost confit beef, pork bacon and young seasonal vegetables are dipped in a concentrated bouillon, ennobled with black truffle and tied with white far (wheat). An insatiable rustico-chic delicacy."

Télérama

"Kig ha farz, the Breton pot-au-feu, is simmering. Here, it has been reworked so that each ingredient brings the maximum of flavors."

Tom Reeves

"I received a generous bowl containing sliced carrot, turnip, potato, and endive cooked firm to the bite, all in a light broth. Two large slices of pork belly, one of which was smoked, and a large morsel of beef gave meaty substance to the stew. A thick disk of fried buckwheat contributed crunchy texture. Traditionally, kig ha farzh was consumed by poor peasants; here, at L’Auberge du Roi Gradlon, it is a dish fit for a king."

Mai Petites Adresses

"The traditional Kig Ka Farzh is served to us in a typical family way. An assortment of meats (beef chuck, smoked and not smoked pork belly), and marvelously arranged vegetables: butternut squash, turnips, leeks, carrots, each is cooked to perfection so that each flavor can be found. It is clear and we would lapper it to the last drop.I found that this pot au feu Breton was very rich."

Thibaut Danancher

"The two nails of the show? The unforgettable kig ha farz, pot-au-feu Breton with its fondant declination of meat (beef chuck, veal shank, pork belly) escorted by a farandole of vegetables."