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Rivage
A modern, sustainable kitchen in Saint-Pierre Quiberon
Restaurant, Gourmet cuisine
in Saint-Pierre-Quiberon
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Just imagine: fish landed in the port of Portivy, shellfish cooked to perfection, a pig worked with passion... This restaurant, at the gateway to the wild coast of Quiberon, offers you the very best of the Breton land and sea!
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The same eco-responsible approach, the same quality products sourced as close as possible to the peninsula... but cooked in a more accessible version. Pauline and Thomas Le Morlec have taken over the Petit Hôtel du Grand Large, renamed Rivage, on the port of Portivy in Saint-Pierre Quiberon, and their aim is to offer up-to-the-minute recipes to suit all tastes. Pageot sashimi, watercress cream, crème montée and hay smoke; braised chuck of beef, kalibos red cabbage, kimchi sauce, kale...
The same eco-responsible approach, the same quality products sourced as close as possible to the peninsula... but cooked in a more accessible version. Pauline and Thomas Le Morlec have taken over the Petit Hôtel du Grand Large, renamed Rivage, on the port of Portivy in Saint-Pierre Quiberon, and their aim is to offer up-to-the-minute recipes to suit all tastes. Pageot sashimi, watercress cream, crème montée and hay smoke; braised chuck of beef, kalibos red cabbage, kimchi sauce, kale chips... The menu celebrates the flavours of both land and sea. The homemade sausage, with its mashed potato, vegetable juice and tetragonia, has become a "must". A fine list of natural wines. And if you're feeling peckish, there are natural oysters, barnacles, fish accras and pork rillettes to nibble on behind the pretty basket-handle windows, wide open to the sea.
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Spoken languages
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