2024
Recommended
•
2024
The restaurant offers a serious cuisine with a menu alternating land and sea specialties.
This restaurant is discreet but deserves your visit, because its seriousness, its soft prices and the regularity of the cooking are the reflection of the long experience of the chef Bruno Guiot in different regions, before coming on the island more than 4 years ago. The cuisine is inventive, generous and friendly. The menu alternates between land and sea specialties, with good sauces and juices. At the head of the specialities: the sauerkraut of the sea, fresh fish, shellfish of Herbaudière. For dessert, we recommend the orange and Grand Marnier soufflé.
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Members' reviews on TERRE ET MER
4.3/5
28 reviews
Value for money
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Super présentation des plats
Menu un régal de l entrée au dessert..
Ne pas hésiter à retenir.....et laisser vous tenter par le... soufflé ...au grand marnier
Avec sa boule de glace au chocolat le tout décoré de fruits...
Service avec le sourire
Nous reviendrons...
Le chef est un vrai passionné et ça se sent
Je recommande fortement !!!