Our revelation of last year is confirmed: Victor Betton has already found its place and its public, by asserting its singularity. While many restaurants focus on tourism, Victor Betton's main concern is his cuisine, its high standards and consistency, as well as its location, with a distinctly marine menu. He can indulge in Peruvian oca and fennel and coriander leche on the morning's arrival, sofrito (preparation for paella) of squid with crispy black rice and wild garlic foam, yuzu-infused rum baba with mascarpone cream, in an impeccable €29 lunch menu where every dish is meaningful and tasty. Come back in the evening for the Dégustation menu at €55, with diving scallops, langoustine tartare and bird's tongue pasta risotto, and rock octopus breaded with pistachio and octopus chorizo.
