A low-beamed 16th-century fisherman's house provides the cozy setting for Chef Vincent's Guyon's locally influenced cuisine. Centered on the daily catch, the ambitious menu usually includes at least five different fish dishes—presented with artistic panache—along with plenty of grilled meats, like salt-marsh lamb or duck. For starters, a red tuna carpaccio with melon and chive marinade could be followed by a loin of lamb with cumin-flavored vegetables. Three fixed-price
menus (€28–€58) assure a splendid meal on any budget. Be sure to save room for one of the masterful desserts or an informed cheese course.