Piedmontese chef Gabriele Ferri and his wife Marie-Nolwenn run this bistro, which has been given a nautical makeover against a backdrop of pale stone walls and contemporary furnishings. The former chef of Le Verdurier – Château de Drudas serves up seafood cuisine… with Italian influences, of course! Meat, meanwhile, only features during the hunting season. An example dish: pollack poached in seawater, chard with green curry, creamy Piedmont polenta with miso, fragrant consommé.