In new premises in Montamisé, this establishment continues to forge its path, while polishing its concept. Ludovic Dumont’s purposely creative approach is first and foremost axed around seafood and veggies: carpaccio of dentex, blue radishes and a yoghurt dressing; John Dory and a frothy rosemary butter; hazelnut and fig crumble… We take our hat off to the fantastically fresh fish and shellfish, which arrive direct off small boats from the port of La Rochelle.