This small hotel-restaurant in a coastal village between Cap Gris-Nez and Cap Blanc-Nez is just the ticket on the Opal Coast. Young chef Solène Elliott, helped in the dining room by her partner, who provides friendly service, has concocted a tempting menu with a focus on fish (sea bream, mackerel, pollack). There are also other delicious and beautifully presented dishes: free-range egg mayonnaise with chives, ravigote, salsify, gherkin chutney; shredded chicken leg, creamy parsnip, mint remoulade…