La Passerelle - Menu

We've never been disappointed that he's doing beautiful or raining.

Just perfect I'll add 1 extra star if you could, or 6 stars for the kitchen

We eat well but the decor would deserve to be tasted. The sea view does not do everything

Perfect lunch on a sheltered terrace. Quick service and very pleasant staff. The menu offers seafood, two or three fish and two or three meats. Everything is fresh and well presented.

Comes twice in a week the first we have feasted and on Friday evening a disaster, flat spicy child, the fish sauce was tasteless than water, no amuse mouth while we had taken the menu at 42€, service too long

Unfortunately it is no longer the veal head of my memories, too much meat served with a vegetable ratatouille, more cervelle and I have doubts about the gribiche sauce....more in apero we had a cup of champagne and an excellent whisky as usual but accompaniment 4 baguette pucks with sardines crushed natures, or are the verrins of all. But it's a good quality restaurant.

Very nice place in a small town with a beautiful marina. From this place there is a very beautiful view of the sea and the pebble beach. A few places on the beach, appears the sand at low tide. Possibility to go fishing nearby. There are plenty of amenities...! I fully recommend this small town for a pleasant stay at the sea where we spent some good times with family. Well cordially,

An opinion all that there is more sincere, brought to 33 euros, the 6 oysters is really the best of the meal in the same way it's not too hard to cook, the fish suggestion of the chef, don't say that it's a white butter sauce with the black place if it's only cream !!, the potatoes grenailles it's just a damaging of potatoes to taste! For the service fortunately there was a nice young waitress to serve us!! For white and hot wine!! He had to get out of the closet, because it was a little panic with the wines!

My husband and I have been used to it for several years. At the change of chef, quality has deteriorated over our comings; taste and flavors are no longer there, presentation of dishes without any refinement. To give a few examples: a very fade white butter bar, almost non-existent sauce (2 white butter commas on the plate); a sole grass sauce bathing in an overcooked butter and a branch of parsley only on the sole...?? But where are the herbs? A veal head served in a dish without any presentation (all was mixed: meat, potato, gribiche sauce....I doubt); a soil/sea plate with very fade gravlax salmon, without spices and too thick slice, only the foie gras was excellent; Correct desserts. Ser...