L’Auberge du Pélican
Locavores reign supreme at this auberge. They know exactly where their fresh fish is caught and they even make their own bread. The modern look does not take away from their traditional philosophies perfectly carried out in their sea “choucroute” with fresh fish filets in beurre blanc sauce, confit de canard and from October to March, a special tasting menu of fresh scallops caught right in the bay.
Locavores reign supreme at this auberge. They know exactly where their fresh fish is caught and they even make their own bread. The modern look does not take away from their traditional philosophies perfectly carried out in their sea “choucroute” with fresh fish filets in beurre blanc sauce, confit de canard and from October to March, a special tasting menu of fresh scallops caught right in the bay.
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