Philippe Tredgeu has left the capital to return to the sea spray of the Ile de Ré, renewing the recipe that made him famous. Here we rediscover the successful combination of simplicity and excellence, the charm of a small harbor-side bistro and the technicality of the plates, the know-how that serves a local, seasonal product. These include plates of fresh oysters, white asparagus with sabayon and local ham, monkfish brioche with vegetables and bouillabaisse, cuttlefish tagliatelle with parsley, chorizo and risotto, and a pretty paris-brest. Smart cellar with good references.
