AU FIL DES VAGUES
On the port, in a clear room or on the large sun terrace, guests are travelling through the recipes shown by the card. The speciality of this restaurant is mussels-fries, and the cook in art and how to accommodate them in all sauces: Are, Provençal, Creole, Norwegian, persillade, peppermint… It also knows a ray of fish, every day it has a new recipe for the amateurs, the toasted cuttlefish with basil is particularly tasty. The relatively short card also displays some pasta, meat and salad dishes. Prices are moderate, honourable quality and are served with a smile. A good address for lunch on sunny days .3
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