It's a bohemian camp on the beach at Le Racou, decorated with second-hand furniture and always seemingly ephemeral, encouraging you to savor the moment. The cuisine on the slate is a snapshot of the local market, with local dishes such as lamb brain and Grenoble sabayon, barracuda and beet tartare, roast bass on skin with orange and carrot sabayon in two ways, chicken in two ways, chicken sauce with olives and asparagus, vanilla and rosemary cream. A joyful atmosphere.
Chef
