The wood
Holm oak from the hills of Provence, cut in winter and dried for two years. It gives long-lasting embers and a light smoky taste.
The fire
Holm oak, embers and nothing else.
No gas, no oven. The fire is lit at 10 am and the embers are ready by noon. The chef cooks everything in view, order by order.
The grill
An adjustable grate above the embers: high for fish, low for meat. Nothing is pre-cooked.
The catch
Two boats from the harbour bring us their catch every morning. What does not come in is not on the board.
- 40seats on the terrace
- 20seats inside, by the fire
- 2 yearsof drying for the wood
The place
A terrace on the quay, almost by the water.
Forty seats outside under the string lights, twenty inside by the fire. The grill is open: you can watch your fish cook.
Today’s board
from this morning’s catch
- Whole grilled dentex€32
- Red mullet€24
- Squid a la plancha€19
- Golden panisses, homemade aioli€9
- Homemade lemon tart€8
The board changes every day. It is also posted on Instagram around 11 am.
