Restaurant : We would have appreciated pitted olives (and from Nyons, Chef@ , more elegant to eat, and a little crumb scooping when the time comes. Menu at 69€ which is a real pleasure (a delicate lavender jelly accompanies an excellent foie gras , small vegetables to accompany the perfectly cooked red mullet fillets and generally speaking, the main course of very balanced red mullet fillets (flavors and quantities . Mille Feuilles with pear, light, not very sweet which allows you to finish with pleasure. Efficient and friendly room service. Little wait between courses, we came on a Saturday at 12:30 p.m. (and having reserved . The special Grand Hotel Spritz is excellent and puts you in a go...
We spent a night at the big hotel and left very happy. We have been upgraded, a very good news on arrival, the rooms are very comfortable, breakfast in room is very copied. and the frame, on the seaside is really surviving.
frame, staff, reception, breakfast, restaurant... everything is impeccable. a breathtaking view of the ocean, clean and comfortable rooms. Thank you to the staff for your welcome and your friendliness.
Excellent, cuisine raffinée, belle présentation, association de saveurs excellente. Personnel sympathique et efficace. Rapport qualité prix exceptionnel, le tout avec une vue imprenable sur l’océan.
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Des plateaux de fruits de mer excellents. Les poissons sont très bien cuisinés. A tester lors de votre séjour à l'hôtel.
Superb establishment with its feet on the dune facing the sea. Unforgettable experience
trs bon restaurant, personal a l’coute, prices accessible, location excellent.
very good restaurant, listening staff, affordable price, excellent location.
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Honorably invigorating. Acknowledgement. I don't recommend. This is lived.
Very nice place! top service! interesting meal ,
Notre Plat Signature : La Tarte De Filet De Rouget, Fondue D'oignons, Crème D'etrilles Légèrement Pimentée, Petits Légumes De Saison
Le Suprême De Poulet Fermier De La Maison Garat Farci À La Chistorra, Crémeux De Piquillos, Frite De Polenta Grand Brun
Le Foie Gras De Canard Des Landes Mi-Cuit Aromatisé Au Tariquet Dernières Grives , Brioche Maison Toastée
Le Filet De Bœuf Béret Noir De Liposthey, Sauce Bordelaise, Rosti Truffé Et Petits Légumes
Le Tartare De Moules De Bouchot Condimenté Aux Guindillas Et Son Crémeux Parfumé À L'anis
Sélection De Fromages Frais Et Affinés Et Sa Confiture De Cerise Noire De La Maison Miot
Le Pavé De Bar En Croûte De Fenouil, Cannelloni Aux Légumes Hivernaux, Jus De Viande
Brunoise Mandarine Et Coriandre, Sauce Passion Poivrée Et Sorbet Mandarine De Sicile
Le Poireau Vinaigrette Revisité, Gravlax De Truite D'ispeguy Aux Herbes Fraîches
Nage De Langoustines Cuites Minute . Légumes Croquants Et Bouillon Thaï
