LA VOILE BLEUE
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It was in 1997 that the Blue Sail concept was born. Designed by Joël and Bruno Ortiz, the idea is to set up a new decor every year on the dunes of the Grand Travers. This allows the places to renew their beauty every year and the customers of this chic and modern restaurant to discover a new menu full of novelties. The restaurant's menu oscillates between creativity and classicism but we always take a wicked pleasure in tasting the restaurant's menus. When we passed through, the chef served as a starter a Puglia burrata and a creamy barigoule artichoke, as well as a bar ceviche seasoned with lime, coconut milk infused with fresh ginger, served with a white carrot mousseline. On the menu: duck breast in tournedos with Rossini twine, panzenella wolf fillet (olive oil with capers, pepper, tomato, basil and bread crust, creamy polenta with parmesan cheese) or Arabica lobster with butter (emulsion of broth tomaté with coffee and saffron). Finally, the pleasure continued with a chocolate fondant, a homemade apple pie and a rum Babajito.
aussi très mauvaise clientèle, réception des clients à revoir fortement !