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Cuisine created by chef Pierre-Alain Delaby in a fish and seafood restaurant in Saint-Valéry-sur-Somme.
An address that goes up to Saint-Valéry. Here, seafood and fish are the order of the day, all from the local and family fishing industry with two boats moored at Le Tréport that supply the Mathurin's daily cuisine. The slate changes daily, according to the arrival of the boats and favours original dishes, inviting to travel. The chef, Pierre-Alain Delaby, manages to subtly spice up the various peaches with unexpected spices and flavours. Try, for example, the tourteau ravioli, then roasted whole turbot or sole meunière, before taking a plate of Picardy cheeses.
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Members' reviews on LE MATHURIN
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The cheese was again OK but tiny pieces. If it wasn't for the copious amounts of bread we'd have gone elsewhere afterwards to eat a decent meal. Overall poor value for money really don't recommend. Try Le Clos Normand in Martin Eglise as a comparison, chalk and cheese....