Head chef Bertrand Bureau was born in Montreuil-sur-Mer, the gastronomic capital of Pas-de-Calais, and has been a specialist in preparing seafood for 25 years. 

His menu, which changes with the days’ catch, is displayed on black boards. You can expect Saint-Jacques (scallops) prepared in ladles of beurre blanc (€20), as well as original explorations such as choucroute de la mer (seafood sauerkraut). Alongside a generous handful of dishes from the sea, you will always find a token meat offering - often escargots to start and filet de boeuf to follow. 

The restaurant is large and chic. It is furnished with a mixture of sofas, bar stools and conventional tables, tailoring to any occasion, time of day or company.