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Gault&Millau's review
Fish shop
For the seafood platter you'll make up yourself, with Saint-Vaast oysters, bouchot mussels, demi-tourteau, claws, large langoustines and well-seasoned whelks, you'll stock up here, because the flow, the direct connection with the Dieppe and Manche fisheries, and the regularity, mean that the house has the best arrivals in town, and the rarest large pieces, the three-kilo brill or the thick turbot. And good catering preparations, taramas, acras, various appetizers for the aperitif.
