Access for people with disabilities | Children's Menu
Style
With family
Budget(€)
Indicative price per person (excl. drinks)
26 to 80
Gault&Millau's review2026
An elegant, tasteful venue for special occasions. Jonathan Reine's table adds a touch of height to the local scene, with its table not far from the port, with a minimalist, bright interior, parquet flooring and wood, Scandinavian lines and skylights, of appreciable sobriety. The chef, who has worked with the greats such as Bellin, Roth and Frechon, proves his experience by mastering his dishes, which showcase his vision of classic, regionally inspired cuisine. The €80 menu showcases a fine exercise in scallops, with carpaccio walnuts, sour cream and oyster sorbet, fried walnuts, leeks, nori seaweed and sesame mayonnaise, roasted walnuts, pan-fried foie gras, mashed potatoes and roast jus. Well-stocked cellar.
Jonathan Reine Chef
