Catherine and Hervé Bourdon may have cast off, but they haven't left the greedy, inconsolable orphans on the quayside. Continuity is assured. Pauline and Thomas Le Morlec had already been in the business for several years. Of course, this is not a copy-paste. Each has his own style and ambitions. However, it's still a delight to find the little port of Saint-Ivy and this large white building with blue shutters and a rotunda-shaped overhang on the first floor. The room has undergone a few changes, but the spirit remains the same. It's not exuberant, but original (the tables, for example) and the cachet is undeniable. The short menu reflects a commitment to respecting the seasons, freshness, local produce and simplicity, such as the grilled mackerel sashimi with marinated mushrooms, spiced up with a buckwheat pesto. And since there's more to life than the sea, you'll be delighted to succumb to the gourmet confit of pork belly, with its cooking juices and light cream of celery. Before taking an iodized stroll, there's still the walnut parfait glacé with pear broth to finish off the meal. The female service is smiling and attentive. The wine list isn't encyclopedic, but it's pretty damn well put together, clearly demonstrating its regional preferences and militancy for organic (and biodynamic) wines: marcotte rouge vdf Cazottes, chinon Les Beaux Monts Breton, côteaux du loir Gazeau-Baldi, julienas Les Bertrand, jura domaine des Marnes Blanches, muscadet Bretaudeau, beaujolais Séléné...
Thomas Le Morlec Chef
