The seahorseThe seahorse

Image Credit: In his restaurant near the Parc des Sources, chef Gilles Ruyet prepares seafood fishes in a traditional vein: sole millière, seared halibut with a butter white sauce, not forging the crystalllized orange blown with Grand Marnier – prepared by his daughter Marianne, who is also to be seen on the restaurant floor. Attractive contemporary decor, plus a view of the kitchen and the lobster tank.