The story
At Vivace in Trébeurden, the kitchen is driven by a clear philosophy: an engaged cuisine built on local, seasonal produce. This approach has earned the restaurant a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking. The recognition speaks to the consistency and integrity of the food served here.
Situated on Place de Crec'h-Héry, between the beach and the town center, Vivace operates year-round with a small, dedicated team. During service, their full attention is on guests, aiming to create the best possible experience. The restaurant's focus on sourcing means much of the team's time outside of service is spent in the kitchen or at local markets.
From September to June, Vivace is open for dinner from Wednesday to Saturday and for lunch on Saturdays. In July and August, lunch and dinner services run from Wednesday to Saturday. The restaurant is closed on Sundays, Mondays, and Tuesdays, as well as during January and two weeks in October and June. Reservations are handled exclusively through their online booking system, and a bank imprint is required to secure the table. Payments are accepted by card and cash only.
Recognition
Ambience
Details
History
good quality, good value cooking
You can kiss the gray skies of Paris goodbye! Baptiste Lavallez (ex-Drouant, Caillebotte) and Laura Boit, an architect-turned-pastry chef, set sail for the Pink Granite Coast in 2021. In Trébeurden, in the bright dining room adorned with light wood and green details, plus a well-stocked feminist bookshelf, the vegetable and seafood heavy menu of their locavore restaurant brings some more-than-welcome bistro energy to the village. The day we went for lunch, a series of precisely crafted plates paraded out of the kitchen: fresh tomatoes and blackberries rounded out by a Catalan romesco sauce and some rich creamed corn, all seasoned with a punchy salsa verde, Bolivian cilantro and Mexican oregano harvested just a few miles away; lovely roasted skate with potatoes, chard, celery purée, shiso-infused beurre blanc sauce and hazelnut praline; and a financier with walnuts, honey and goat cheese from Pors Mabo prepared like a cheesecake, plus poached pears and sorbet made from gwell (Breton fermented milk). At night, the menus get upgraded a tad: line-caught sea bream ceviche with fennel, spicy peanuts, dill and tiger’s milk; octopus with tangy beets, seaweed tartare and blood sorrel… // Marie Salmon
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