It's a lively, central address, designed to cater for the influx of summer vacationers, who can enjoy pleasant bistronomic cuisine. The menu changes weekly, this time with scallop carpaccio and coral espuma, herb-crusted hake, mashed potatoes, mushrooms and cider emulsion, confit pork belly, honey, soy and sesame lacquered mashed potatoes, sesame carrot purée and vinegared red cabbage, floating island, beet cream and Saint-Goustan strawberries.
Chef
