LA PALANGROTTE

At Jean-Raymond and Sylvie's Palangrotte, one discovers a sober and refined room, like a hotel restaurant: tablecloths, soft light, comfortable leather seats, moldings and bouquets of flowers. On the menu, one comes to savor the soil and its local specialties cooked with care. Oysters, fish soup, tielles, sardines and shrimps to start you off. We continue with sea bass or sea bream grilled a la plancha, stuffed mussels, octopus in parsley or bullfighting. It is classic and good: a sure value.