Schorre

Schorre is rooted in the Baie de Somme and pairs local terroir products with bold, modern associations. The team describes the cuisine as lively, instinctive and sincere. Opened in 2022 after rehabilitation of the Monument Historique, the restaurant is run in front of house by Laurie Graux; referenced in the Michelin Guide and awarded three toques by Gault&Millau, it is known for tradition, relaxed service and carefully considered, locally sourced flavours. Set on the highest level of the restored Entrepôt des Sels, the dining room and terrace offer panoramic views of the port and the Baie de Somme; the interior mixes raw materials and warm accents in an architectural, deliberately crafted design with black-painted walls and careful detailing. Modern French cooking is firmly anchored in regional terroir with a seasonal, product-led approach and inventive pairings that evolve with gardens, tides and the work of local producers; ephemeral tasting menus and a weekly midday carte highlight regional ingredients, and bread is made in-house and baked in a true wood-fired oven. François-Xavier Sailly (Chef Proprietor) Specialties include herring with alliums; red mullet with fermented peppers and cabbage; sweetbreads (calf heart) with celery, morels and wild garlic; pork shoulder with red beets and black pudding; parsnip and hazelnut dessert; pear, meringue and Espelette pepper.