The story
Rivage, at 11 quai Saint-Ivy in Saint-Pierre-Quiberon, is a modern bistro on the Portivy harbour that Le Fooding named Best new wave joint in 2025. Pauline and Thomas Le Morlec run the house, which combines the restaurant with six sea-view rooms.
Thomas Le Morlec trained at the École Ferrandi and cooked at George V, Bristol and Versance before taking on this harbour inn. His menu leans on local, seasonal ingredients. Sea bream accras come with green onion mayonnaise, and slow-roasted pork belly is served with tetragon, potato purée and a pork reduction. The Michelin Guide lists Rivage as Recommended for 2026.
Wooden tables and white chairs fill a large, bright dining room with views of the bay. The ceramic tableware is by Cyril Dennery. In summer, the terrace is the place to watch the boats and the sunsets over the water.
Recognition
Ambience
Details
History
The captains of the legendary Petit Hôtel du Grand Large have set sail for new horizons, leaving Pauline (ex-Bristol) and Thomas Le Morlec (ex-George V, Bristol and Versance) at the helm of their vessel. The duo met at the École Ferrandi before taking over this briny inn, located along the Côte Sauvage of the Quiberon Peninsula – wooden tables, white chairs, ceramic tableware by Cyril Dennery, a big luminous space with views of the bay. They’ve renamed it Rivage and it’s the perfect spot to watch the boats sail by, while savoring plates that make extremely local Breton ingredients dance: light sea bream accras dipped into green onion mayonnaise; a thin shortbread tart topped with poplar mushrooms, homemade pancetta, gwell yogurt from the Ferme de Roger in Plouharnel with fresh herbs and borage blossoms; an intensely flavorful Breton pie noir steak tartare, combining fig leaf oil, dried bonito mayonnaise and mizuna; tender slow-roasted pork belly, tetragon, potato purée and a truly delightful pork reduction; and to round out the meal, a comforting Bourdaloue tart, plus elderflower ice cream. // Tosca Billaud
The captains of the legendary Petit Hôtel du Grand Large have set sail for new horizons, leaving Pauline (ex-Bristol) and Thomas Le Morlec (ex-George V, Bristol and Versance) at the helm of their vessel. The duo met at the École Ferrandi before taking over this briny inn, located along the Côte Sauvage of the Quiberon Peninsula – wooden tables, white chairs, ceramic tableware by Cyril Dennery, a big luminous space with views of the bay. They’ve renamed it Rivage and it’s the perfect spot to watch the boats sail by, while savoring plates that make extremely local Breton ingredients dance: light sea bream accras dipped into green onion mayonnaise; a thin shortbread tart topped with poplar mushrooms, homemade pancetta, gwell yogurt from the Ferme de Roger in Plouharnel with fresh herbs and borage blossoms; an intensely flavorful Breton pie noir steak tartare, combining fig leaf oil, dried bonito mayonnaise and mizuna; tender slow-roasted pork belly, tetragon, potato purée and a truly delightful pork reduction; and to round out the meal, a comforting Bourdaloue tart, plus elderflower ice cream. // Tosca Billaud
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