Restaurant du Port

The dishes from the writeups

• Sole meunière

  “the lovely sole meunière, which the chef, a pro who has worked under chefs Michel Trama and Stéphane Carrade, complements with a bowl of new potatoes, fine green asparagus, snow peas and confit red pepper”

• Turbot fillet

  “tuck into the catch of the day, turbot fillet, oysters from Sterec, or the lovely sole meunière”

• Oysters from Sterec

  “tuck into the catch of the day, turbot fillet, oysters from Sterec, or the lovely sole meunière”