On the old port, this restaurant (with its pleasant terrace at the front) belongs to the island's select club of restaurants that are open all year round. In the kitchen, a great chef, Philippe Tredgeu (previously at Entredgeu and Les Cocottes in Paris), crafts cuisine that calls to mind Parisian bistronomy. Fine ingredients, seasonal produce and indulgent dishes are the order of the day: green asparagus, egg mimosa, sauce parisienne or grilled and glazed confit pork belly with market-fresh vegetables. A joy from start to finish.