Anthony Caillot's restaurant overlooking the marina, Bassin Saint-Pierre, is an elegant contemporary setting with a predominance of glass, metal and velvet. No stranger to MICHELIN-starred restaurants, this chef still knows how to welcome guests with genuine warmth and hospitality. He concocts dishes that are both relatable and daring – rooted in produce originating in Normandy and transcended by exotic touches, his cooking demonstrates flawless technique, eg semi-cooked mackerel, spinach velouté and heated sake; John Dory accompanied by courgettes and a tangy sabayon.