度假屋，凯尤尔海滨

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!

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.

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…