Next to the covered market, a landmark in the town of Antibes, this is a great example of intergenerational cooperation. The owner buys from the fishmonger's next door, run by his father. As a result, the seafood on offer is extremely fresh. The à la carte seafood platter includes several types of oysters, whelks cooked "Carlos style", crab claws, shrimps from Brittany and Breton blue lobster. In the kitchen, there's scallop caparccio with roasted pistachios and orange vinaigrette; red tuna tartare with salicorne and wasabi passion vinaigrette; octopus salad à la provençale; and a selection of pastries, including baba au rhum and lemon tart. The wine list is well thought out to accompany this seafood meal.
Chef
