A clean, welcome little seaside cabaret, which does good in the simplicity of natural sea spray: oysters from Utah Beach, whelks, bouchot mussels, cockles from Blainville or langoustines from Guilvinec, before dishes composed with skill and respect and worth their toque: monkfish pavé from Quiberon carrot spinach apricot hazelnut butter with xo sauce, ceviche of pollack from Saint-Jean de Luz leche de tigre...
Chef
