Access for people with disabilities | Pets allowed | Private Parking
Style
Elegant | Romantic | With family
Budget(€)
Indicative price per person (excl. drinks)
50 to 125
Gault&Millau's review2026
Fifty meters between the station platform and the stationmaster's "quai des saveurs", we pass over to chef Frédéric Sandrini to discover a modern cuisine with well-balanced flavors and colorful plates. Comfortably seated in this contemporary dining room with its long aquarium inlaid in the wall, we discover the latest creations: lisette, wild garlic, caviar, creamy juice; onion compote, egg yolk under a veil of peas : from the Grau-du-Roi fishery, tuna just seared on a tasty Provençal sauce, followed by red mullet, cannelloni and pak choi cabbage mousseline drizzled with fish soup; roast lamb from the Pyrenees, artichoke poivrade, porcini and pine nuts. A fine dessert of Madagascar chocolate, lemon compote and vanilla ice cream. A wine list from all regions, friendly, attentive service.
