Tucked away on the port of Saint-Ivy, Le Rivage is a discreet hotel that's also one of the area's best nuggets, with its superb views and common-sense Breton cuisine. It's a step into the sea and a foot on land, with grilled oyster mushrooms, parsley, spätzles and smoked hay cream, pig pie and caramelized endives, as well as grey sea bream tartare, and grey sea bream ikejime, glazed vegetables, beef jus and condiments. The desserts are of good consistency, with a chou saint-honoré and a kasha nougatine.
Thomas Le Morlec Chef
