Haliotis

Trained at the 'school of taste', a seasoned couple puts a contemporary spin on tradition. The establishment is presented as a modern auberge and is recognised in the Michelin Guide selection. The dining room is simple and warm. A pretty wooden terrace is shaded by plane trees. Service is convivial, reinforcing the approachable, generous character of the place. The kitchen delivers modern, readable cuisine executed à quatre mains (four-handed), notable for clarity, well-chosen ingredients, elegant sauces and generous portions. Specialties include a grey mullet ceviche with candied vanilla lemon and seaweed tapioca. A quail stuffed with foie gras is served with petits pois à la française and a rich jus.