A breath of the sea wafts into the kitchen of Nicolas Tribet, a talented chef who spent 14 years at Le Divellec. Here’s someone who truly knows the ocean and how to cook fish. The menu, then, takes you out to sea, with razor clams au gratin with garlic butter and Espelette pepper, roasted John Dory with cockles, and skate wing meunière with capers… Fresh catches, cooked with precision and care. Finish with the chocolate mousse or the peach carpaccio.
Nicolas Tribet Chef
