La Vieille Tour

The contemporary interior, which makes ample use of the light and materials , is admirably paired with the delicate, seafood menu of this country house opposite the estuary. An idyllic setting to sample deftly crafted, first-rate ingredients. Chef Nicolas Adam is not content with awakening your tastebuds, he is also the proud creator of a bakery and of the Rock’n Toques festival that takes place once a year, combining music and quality street food. The glazed wine cellar boasts some 350 references.

• Modern dining room facing the channel at Le Légué, with a seafood-leaning, iodine-bright kitchen.
• Chef Nicolas Adam also runs a bakery, and founded Rock'n Toques, a once-a-year street-food festival staged with live music.
• A glass-fronted cellar listed at 350 references.

Signature Ingredients

• Foie gras de canard
• Saint-Jacques (scallops)
• Araignée (spider crab)
• Cabillaud (cod)
• Bar sauvage (wild sea bass)
• Ris de veau (veal sweetbreads)

Menus

• Menu (entrée, plat, fromage, dessert): 65€
• Grand Menu (2 entrées, plat, fromage, dessert): 80€
• Menu du Marché (3 plats, weekday lunch): 42€
• Menu Tentation (6 plats, whole table): 115€

Typical plates (menu varies)

• Foie gras de canard mi-cuit, pear with spiced wine, pecan praline, spiced toast and cranberries
• Saint-Jacques snackées with potimarron mousseline, chestnuts and smoked-bacon foam
• Cabillaud basse température with parsley-root mousseline, apple and celery sauce vierge, beurre blanc
• Bar sauvage poêlé with oyster mushrooms, artichoke poivrade, Jerusalem artichoke, bacon crumble, roasted fish-bone jus