Chef Nicolas Le Tirrand settles in Larmor-Plage to launch Érin – Le Bistrot de la Dune, a bistronomic seaside restaurant with breathtaking ocean views.
Born and raised in the region, he returns to his beloved coastline, where the sea has always been his element. His menu showcases the finest sustainably sourced seafood, thoughtfully selected with the rhythms of nature in mind. Each plate is an expression of sincere, heartfelt bistronomy, where flavours are revealed with balance and restraint.
From summer’s golden evenings on the sun-drenched terrace to winter’s dramatic seascapes, Erin offers a setting like no other. With sweeping ocean views and a welcoming ambience, every meal becomes an escape—just a stone’s throw from Lorient.
An exquisite array of fresh Breton seafood, artfully prepared—whether raw, grilled over charcoal, or arranged in sumptuous shellfish platters. Depending on the daily catch, begin your meal with a perfect Viou, paired with smoked mackerel roe and bottarga toast, or enjoy thinly sliced marinated black mullet, freshly caught off the coast of Morbihan. For the main course, indulge in crispy pan-seared pollack glazed in yellow wine sauce, or slow-braised octopus paired with a Breton-style wakame aioli. Over fire and embers, the kitchen works its magic—whether on a succulent Rouch or lobster, foamed with kari gosse spices, or a beautifully charred côte de bœuf, accompanied by a rich béarnaise sauce.
After years spent in prestigious Parisian establishments, Nicolas Le Tirrand returned to Lorient in 2019 to open his first restaurant, Sources. His respectful and authentic approach to cuisine quickly earned him a Michelin star, a testament to his dedication and craft. In early 2025, he bid farewell to Sources, choosing to hand over the reins and return his star to the Michelin Guide. By March 2025, he steps into a new chapter at Hôtel Les Mouettes in Larmor-Plage, assuming the role of Executive Chef and Partner, working alongside owner Gérard Le Faouder and Frédéric Avignon, Managing Partner. Looking ahead, his ambition lies in the spring of 2026, when he will launch a fine dining destination devoted to the ocean’s bounty.
