Les bons plans de Whathello - St Tropez - Resto
 

Les viviers du pilon.
Just at the exit of the parking du port leaving St Tropez towards la foulx.
A vivier is some place where you keep seafood alive.
This restaurant used to be a fish shop (how do you say poissonnerie ?) and they still sell fish.
They built a very beautiful terrace around a vivier where you can choose your crayfish should you want to.
I had a seafood platter with half a crayfish a few 'bulots' some oysters some mussels some 'clams' some prawns. No bigorneaux though.
I distributed some of it and had trouble to finish it.
A light dessert was then enough.
My wife had a daurade and my daughter a tuna mi-cuit (half cooked).
The staff is great even when you don't tip them and the view is just gorgeous. You are 20 feet from the St Tropez bay.
We had a magnum of Chablis ... always choose a magnum when you can the ratio gas/volume of wine is better than a normal bottle (oops I don't work for a US newspaper so disregard my advice on wine).
A perfect evening.
Quite expensive though. But we Europeans are cheap so it don't mean nuthin.

How much did yous tip?

I once ate at a restaurant in Guangzhou where you could choose your snake from a terrarium. I passed.

Not trying to top your story, Bvlenci, but I once got to choose the fish from a holding pond next to a stream in the mountains of Korea. It was cooked on the spot and I, as the guest of honor was presented one of the eyeballs as a special treat. I did not dare to pass. Gulp!

In Chengdu I was asked to select the different fishes.
No eyeballs no snake. My only mistake has been to lift the lid of the small cup of 'soup'. Berk.
Selecting a crayfish in france is danger free :-)

Sounds excellent, I'm jealous.

How are the WCs- Toilet a la Turque?

You are right Magnums age slightly more slowly than bottles but I think that is the only benefit apart from maybe the price ;-)

I had a marinated raw snake salad in the Mekong delta. I do not recommend it because it looked more like a snake that had been run over by a lawnmower, and the seasoning was inadequate. However, I am willing to try it again in a different establishment.

Yes. Like having escargots de bourgogne in a boui-boui or in a good restaurant.

Thanks WH we may try this end of September.

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