From sea to plate!
Fresh fish, sea urchins from the Mediterranean, ‘violets’ (sea figs) and Camargue oysters, as well as Gillardeau, Taillepied and Fines de Claires – plus Scottish smoked salmon, and Spanish mussels.
Sometimes we can put our local pride on hold! On the menu, you’ll find traditional recipes (such as fish soup or octopus in parsley sauce) with an ‘aïoli garni’ platter on Fridays. Bouillabaisse to be ordered in advance.
Sometimes we can put our local pride on hold! On the menu, you’ll find traditional recipes (such as fish soup or octopus in parsley sauce) with an ‘aïoli garni’ platter on Fridays. Bouillabaisse to be ordered in advance.
