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The sign above the door reads "chef and fisherman," and the kitchen takes both titles seriously, holding three Michelin stars from a dining room that looks straight out onto the Atlantic. This is fine dining built around whatever the sea gives up that day, turbot and sole treated with precision, mackerel and sardines treated with the same precision, which is a quiet form of argument. The scallop pithiviers, in season, has its devotees.
The awards strongest first
- Michelin Guide 3 Stars
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Scallop pithiviers
“Those lucky enough to taste the scallop pithiviers (only in season!) will remember it forever.”
Michelin Guide -
Turbot
“The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill.”
Michelin Guide -
Sole
“The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill.”
Michelin Guide -
Sea urchin
“The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill.”
Michelin Guide
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