Guests are immediately charmed by the woodwork and leather associated with the elegant layout of the tables. They then put their complete trust in the very long list of seafood possibilities offered up by chef David Garrec. Delicious wild abalone prepared en meunière de balsamique, steamed blue lobster dumplings in cumbawa sauce, all of it given the respect it deserves through a wide range of grand cru wines and exceptional Muscadets. There’s also a carefully prepared lunchtime prix-fixe menu at a decent price.
Plate of roasted, buttered langoustine tails.
Turbot steak contisé à la truffe, jus de viande.
Iced re berry soufflé, served with a vaporeux de fruits.