LE GIRELIER
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A place where land and sea meet, with specialities such as whole fish à la plancha, meat and poultry
Facing the large boats moored on the quay, in a bright, design and trendy setting, taste a menu of land and sea specialties of whole fish, cooked and prepared by chefs David Didelot and Laurent Simon. Bouillabaisse du Girelier, Linguines with lobster, spicy tomatoes, shellfish and candied garlic, Paëlla with seafood "gambas langoustines, chipirons, clams, mussels" and blue lobster burger with thermidor sauce, are among the signature dishes of the house. The restaurant is also renowned for its seafood platters.
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Nous avons été accueillis par un Personnel souriant et bienveillant.
Belle présentation des plats.
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