A modern building with a terrace offering a superb view of the port, and the stage is set. The cuisine is clearly sea-focused, with traditional fish soup or stuffed squid; anchovies, hopefully from Collioure, are cooked in salt and served with olive oil and roasted bell pepper purée; then there's suquet, which wasn't just made with rock fish, as redfish and hake accompanied it with homemade rouille. Desserts are classic, ranging from chocolate entremets to almond cookies with lime and raspberry cream. The wine list gives pride of place to local appellations, although only one wine by the glass from the neighboring cooperative is offered. We're looking forward to a more audacious future for this historic Côte Vermeille restaurant, which has nonetheless retained its chef's hat.
Chef
