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A seafront establishment with a terrace that offers a nice and intimate table.
Here is a very beautiful table facing the sea. In the large dining room or in the verandas on the terrace, the setting is sober and elegant. You will find a refined cuisine where fish and seafood are naturally honoured: crab, ray or shellfish which can, according to the chef’s mood, be mixed with the products of the earth. For desserts, baba poached in a spice syrup, roasted pineapple with sesame or sorbet are classics. The menu of Frédéric Cauchye, Master Chef of France, changes regularly to the delight of gourmets.
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Members' reviews on LES GALETS
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La lotte en revanche était satisfaisante.
Éviter le baba au rhum en dessert, on cherche encore le rhum.
Ne vaut pas le prix payé.
Et c'est sans parler de l'odeur de moissi infecte dès votre entrée dans le restaurant.
Les serveuses méritent un commentaire favorable, professionnelle et à l'écoute.