On the port of Bormes, amidst contemporary buildings, Sakina and Cyril run a bistro in the image of what they knew in Paris (she at Vantre, he at Rostang and then at Grand Amour). Holiday-makers from SoPi or Oberkampf will feel right at home with this well-thought-out menu, featuring os à moelle gremolata, beef nems with ponzu sauce, gambas crudo with black garlic and citrus condiment, and tuna eggplant with tonnato sauce and paprika siphon. As for the wine, Sakina brings a real plus with her natural wines, which she knows and masters well in their presentation.
Chef
