Close to the ramparts, this seaside bistro goes far beyond the codes of the genre. The suggestions on the slate are always pleasing, and are fuelled by the day's arrivals: spider crab tacos, hake with celery purée and celery-herring condiment, scallops with Jerusalem artichokes and truffles, scallops with seaweed spaghetti... The plate is neat, the desserts classic (baba, chocolate peanut parfait...) and the cellar offers just the right amount of small keels.
Ronan Mahé Chef
