This cook wishes to please, really wants to do her best. A wish to do well, for a cook (or in this case a cookess) is to battle to send out dishes that are as attractive as possible and to endow them with a seductive quality price report. As far as possible in the ultra-competitive context such as the one on the Vieux-Port. Which doesn't avoid me being served with a "salade Italienne", although it isn't common. An entire bread crumbed mozzarella, raw ham, tasty bits spread out in all of the corners and here is a 14/20 that is well deserved! Originality is on rendez-vous with my "brochette de carpe, polenta au Parmesan et romarin" (carp kebab, polenta with Parmesan cheese and Rosemary). The polenta is delicious (cream or butter, I don't remember) but the non-conformism is situated in the bits of carp meat, this fresh water fish which it is rarely found on the coast for one very good reason! And even less behind cook's stoves! 14,5/20 as the cooking times are right, well done, there is nothing worse than fish that his has been sabotaged.

Often met, often disappointed. I'm talking about the "tarte tatin" (upside down Apple tart). The "ready to serve" (in fact better and better for this product) squats all kinds of kitchen tables. Here it is homemade, which is not an automatic guarantee of pleasure! It is really good, and the cooks second even came to ask me if it was all right, recognizing that it was slightly overcooked and the caramel a little hard. Evident signs of good will and at the end of the line: a 14,5/20. Gastronomic pretensions are not used at this family table. Which never the less brings out pretty dishes, well worked, and not packets of the "ready to gobble" warmed in a pan. An idea which is far from being crazy if you want to have a decent meal without worrying and have a nice time on the old port facing the "Bonne-Mère"!