At this lively restaurant in an old farmhouse, 200 yards from the sea, you have to understand the difference between crepe and galette to order correctly, since the menus showcase both in all their forms (try the galette with scallops and leaks). Or you can opt for the simple, straightforward menu featuring food the owner Chirstophe Mercy likes to call la cuisine de grand-mère (grandma's cooking). Come early for a table; it's a very friendly and popular place. M. Mercy
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