A simple, pleasant brasserie restaurant, with a long menu that evolves according to products and seasonal arrivals. The menu is largely sea-focused, with oysters, mussels from Le Crotoy, whelks and shrimp mayonnaise, salmon and cod panaché, but lamb from a breeder in Le Hable d'Ault also features prominently, as do Norman beef and chicken supreme with samphire.
Chef
