There are loads of "Baie d'Halong" in the telephone directory. Well: the real one is in Vietnam, I mean restaurants! But good ones, ones that make you come again and applaud with both chopsticks, can be counted on the spring rolls of one hand! We wander from one bay to another and end up in les Sablettes, La Seyne-sur-mer. It has been some time now that Thérèse has been regaling her customers with no false notes. Her son is in the dining room, he's a smiling pedagogue, and Vi-Dan, her husband, is in the kitchen, in the shadows. If we start off with the principle that most fervent customers are frightened off by the number of traps, here good and homemade are a creed. It seems a little silly to say this about a restaurant, but just think that it is also true with Provence cooking, Picardie cooking, Moroccan, the South-west and Wallis and Futuna too. Mauricette really enjoys her "assortiment frit" (fried assortment) composed of spring rolls, prawn fritter, fried ravioli, Chinese rolls. In double doses.

Not greasy at all, delicate for some, a festival which averages 15/20. The same goes for my "assortiment vapeur" (steamed assortment)! 15/20! Two of each as well! With steamed food, the chef cannot afford to go wrong! Fried food can pass off the "average" thanks to crispness, but "steamed" certainly cannot deal with mediocrity! Ravioli, ha cao, xiu mai. Understand? Oh all right, I'm just checking. A classic "porc au caramel" (caramel pork) follows, it is good from all points of view, the sauce is well implied, 14,5/20. What does my pleasure barometer have to say for my "canard laqué" (Peking duck) Buck? It's not bad at all Paul! This chef is very serious! 14,5/20. Faults? Basic paper table cloths and the sight of the nearby beach that attracts crowds in the summer. But heated scented towels at the end of the meal. Here is an address to be noted in the best references of the kind in the BàO pages, rather demanding in its Sino Vietnamese peregrinations. And by the sea what's more!