Le Girelier Review
Fish, fish, and more fish—sea bass, salmon, sole, sardines, monkfish, lobster, crayfish: they're painted on the walls and they fill the boats that pull into the Old Port before finding their way into the hands of chefs David Didelot and Laurent Simon, who've earned two Michelin fourchettes. A buffed and bronzed clientele enjoy the casual sea-shanty atmosphere and highly visible Vieux Port terrace tables. Grilling (with a little thyme and perhaps a whisper of olive oil and garlic) is the order of the day here, with most fish sold by weight (beware the check), but this is also a stronghold for bouillabaisse. The lunch and set menus are bargains for this town, but otherwise you'll be surprised just how expensive fish per 100g can be. Service can be a little... fishy, as everyone is treated like a tourist.
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