We had the st Jaques as starter. They were very delicate of taste (local catch) and served with witloof. Combination was excellent. Then gratin of various fish and a large chunk of seabass with forgotten vegetables, supported by very fine mousselines of potatoe and herbs.
The view on the activities in the open kitchen supports the experience. No complexity but super tasty ingredients combined to make it a very positive "would certainly come back again".
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