It's a real blessing for the port that this independent Saint Gabriel doesn't succumb to the sirens of convenience. For the uninformed tourist, luck will lead them here to discover a real market cuisine, with brasserie classics both coastal and inland, and a quite decent execution. The menu has plenty of substance, and the plates follow suit: mussels from Tamaris au gratin, smoked paprika aioli and breadcrumbs; lamb chitterling à la provençale, meat jus and mustard caviar; octopus tentacles in parsley, roasted potatoes, aioli and vegetables; roasted 5A andouillette, Madagascar wild pepper sauce and mashed potatoes; tartelette amandine, lemon cream, yuzu confit and Italian meringue. Good service..
Chef
