Le Girelier

Assuming its penchant for the marine world, the restaurant takes visitors on an elegant voyage tinged with the traditions of this mythical village; a cuisine of the sea that sings with a Southern accent, orchestrated with rigor and talent by a duo of chefs from Alsace-Lorraine: Laurent Simon and David Didelot.
Fish, shellfish and crustaceans are served in all their forms: on ultra-fresh platters, in carpaccio, but also expertly gilded (lobster, sole, turbot...) offering the surest of tides, sourced from fishermen every day. The sandy-white décor evokes the stern of a boat, lulled by the lapping of the waves.
It's a beachside atmosphere, where the proximity of the sea makes it easy to get away from it all, with the ballet of the port alive and changing with the seasons and the village's highlights.

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