La Plage is the story of a young Norman couple - Guillaume Champain, an inspired cook born in a family of restaurateurs, who made his mark abroad before passing behind his father's stoves at Hasting's de Cabourg, a real institution on the Normandy coast, and Sarah Hue, a chef and then head of the restaurant - determined to slow down the pace and share the love of the profession in more tropical latitudes. Professionalism and high standards are essential, the level of cooking as well as the service is high here. While Guillaume is busy in the kitchen open on the beach, working with raw and fresh products bought the same day from local fishermen, the smiling Sarah ensures that everything runs smoothly for the guests sitting under the elegant little straw hut, their feet in the sand, facing the sea. Classics on the menu include, as a starter, fish tartar with lime or fish carpaccio on young shoots and mango petals, and as a main course, steak with sea bream, bavette tartar with pesto (unless you prefer it fried, pepper sauce) or grilled whole grouper. Suggestions change as the chef's supply changes. As for desserts, we recommend the fruit minestrone and its scoop of ice cream, as well as the delicious flambéed banana. A young and promising address that stands out in the culinary landscape of Las Terrenas.
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