Run by two friendly couples, this restaurant along a busy commercial street has a small entrance hall, a classic-cum-contemporary dining room featuring different dining spaces, plus a circular semi-private room. In the morning, it offers copious “knife and fork” breakfasts, with traditionally inspired lunches and dinners served later in the day. Its legendary sea urchin gratin is justifiably famous, although it’s also worth mentioning other à la carte dishes such as the fried eggs with foie gras, artichokes with clams and mussels, and its chocolate “temptations”.
- MICHELIN guide inspectors
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