Step off the train and right into this popular spot, a haven of refinement where seafood reigns. Chef Régis Mahé prefers a small, seasonal menu with local handpicked produce and fish (especially mullet) so fresh they nearly swim to the plate. For a local specialty with a twist, try the buckwheat galette crepe filled with lobster and pigeon and served with caramelized leeks. Attention chocolate lovers: save room for the warm chocolate tart with homemade salty caramel ice cream.
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