"An essential place in the South for fish and lobsters over a traditional wood fire, bouillabaisse, zucchini fritters, cuttlefish with garlic, meat from Sisteron, desserts from Del Monte, etc... People have been coming from far and wide for ages to taste the cuisine of Raymond, who opened his restaurant in 1963. Beautiful flowered terrace with a view of Saint Clair beach. It is better to book a little in advance, even out of season. Opening each year one week before Easter. : March 23, 2024. Service: Dine in Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Poisson Daurade Grillée Au Feu Dwsw, Bouillabaisse Au Feu de Bois, Langouste Grillée Au Feu de Bois Parking options: Free parking lot"