A pretty half-timbered house slightly off the beaten track, a classic in the resort with a wide choice of menus at tight prices. Today, the cuisine has become more fashionable than traditional, with snacked prawns and beef tataki, but Pérard fish soup, Saint-Vaast oysters and duck breast with apple cider juice are still on the menu to rediscover homemade values. Suggestions of the day on the slate.