Like ships sailing from port to port, chef Marc Laville's menu combines flavors from here and abroad. The produce is fresh and well thought-out, and the wine list features some fine bottles. You'll find pissaladière, barbecued oysters, lemon seaweed yoghurt, grilled dishes, suckling pig confit, soy caramel, corn purée, polenta frites or roasted scallops, crispy risotto and artichoke, and finally the famous Bateau snicker. Just a few steps from the quay and on a street lined with restaurants, the atmosphere is convivial.
Chef
