皮卡尔旅馆

The top floor of this entirely revamped 18C salt barn is home to a fashionable, stripped-back restaurant decked in raw materials that commands a panoramic view over the Somme Bay. According to the dictionary, a schorre (or a salt marsh) refers to an “upper coastal intertidal zone of thick mud, covered by grass and regularly flooded by high tides”. Chef François-Xavier Sailly regularly renews his creative gourmet score with unexpected combinations.

On their premises on the market square, Axel Folastre and Céline Mention have brought their vision to life: a bright space with an arty decor and a delicatessen display case (pâté en croûte, foie gras, pies etc). Together, they cook up personal and precise cuisine, their balanced dishes demonstrating authentic expertise – the beef fillet is cooked to perfection and enhanced by a fine marriage of oysters, lemon and fennel. On the restaurant floor, too, they work as a team. Céline crafts the desserts with equal parts skill and heart.

In a small regional-style building near the docks, this young couple beautifully showcases local ingredients. Example dishes include pressed sea bass with sand carrots, chervil sorbet; fillet of hake, beurre blanc with sea aster, mashed sandy potatoes; baba with a citrus syrup, cream with lemon balm… Tasty and expertly executed cuisine!

This characterful rural establishment overlooking the Somme Valley is in the hands of a local lad in love with his region. He works with a tight network of local producers, who bear witness to his commitment and loyalty. The several-course surprise menu showcases ingredients from sustainable farms and independent fishermen. Legible flavours whose simplicity and elegance set the scene for a slap-up meal. Splendid wine cellar with over 300 references and a lovely terrace on fine days. What’s not to like?

Situated by the beach, overlooking the beach huts and the sea, this restaurant done out in shades of blue and green bears the tasteful hallmark of interior decorator Caroline Tissier. Comfortably seated behind floor-to-ceiling windows, diners can take in the magnificent sunset over the ocean. Using carefully selected ingredients, from scallops caught by small boats to pot-caught langoustines, the chef devises a set menu inspired by the sea and the Picardy region. The simple, refined dishes are rife with bold flavours. A globetrotting dining experience!

Sheltered from the bustling port, take a seat in this cosy, modern eatery and dig into the contemporary, generous nosh of youthful Jonathan Selliez (assisted by his mum for pastries) who plays on textures and flavours. The fish is from sustainable fishing boats, such as the superb fillet of mackerel, flanked with a maki of leeks rolled in nori seaweed leaves and a medley of carrots, jelly and pickled. All the more reason not to set sail straight away…