After a long search, the beautiful Cures Marines hotel has opted for a simple, understandable approach to catering, adapted to its clientele. The work is of a high professional standard, with service of the same high standard and seasonal cuisine as expected: tartar of sea bream with sauce vierge, roast cod with almond tabbouleh on a spicy broth, with a good effort on the desserts ("Paris-Trouville" with apple confit and hazelnut cream).