In his open kitchen, chef Philippe Brun creates set menus inspired by the best of Brittany's terroir and what grows in the kitchen garden: purple artichokes barigoule, artisanal bottarga; John Dory from small boat fishing roasted in hazelnut butter and served with razor clams in parsley sauce, and Roscoff onions cooked on the barbecue. These fine ingredients are prepared in line with the establishment's eco-responsible ethos. Enjoy your meal in the light-filled dining area laid out beneath exposed wooden rafters, with a view of the coast. Bistronomy fare at Le Rivage, under the same roof.