The restaurant offers a serious cuisine with a menu alternating land and sea specialties.
This restaurant is discreet but deserves your visit, because its seriousness, its soft prices and the regularity of the cooking are the reflection of the long experience of the chef Bruno Guiot in different regions, before coming on the island more than 4 years ago. The cuisine is inventive, generous and friendly. The menu alternates between land and sea specialties, with good sauces and juices. At the head of the specialities: the sauerkraut of the sea, fresh fish, shellfish of Herbaudière. For dessert, we recommend the orange and Grand Marnier soufflé.
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Members' reviews on TERRE ET MER
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N’hésitez pas à faire quelques pas depuis la Grande Rue pour vous faire plaisir