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On the port of Audierne, L'Iroise is part of these tables where the kitchen, under the guidance of Eric Lavallée, surprises and delights with often unexpected flavors. This is reflected in this house's specialty with its big roasted langoustines on Breast Island oysters served with a Hénaff block! The recipes are inventive here and the card changes every season. The service can no doubt be described as high-end, with attention to detail in the choice of bread to algae, cereals, black wheat or campaign and proposals for wine wines. The foie gras is home, white champagne, selected by L'Iroise: champagne origin of the leader force! Tasting glasses can take place without forgetting that Eric Lavallée, a member of the Confrérie of the Potato Natrel, proposes to share in cooking courses that passion. Seductive and surprising.
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