What if you had lunch at the Bibliothèque? The temptation to head to this resolutely modern, entirely glazed spot is strong, with concrete and steel architecture opening onto the bay, resembling a space for culinary discovery. The chef, Alen Coliné, demonstrates inventiveness in the particularly flavoursome food he prepares. There’s no menu, but instead daily suggestions which showcase local produce.
Rognons de Veau , champignons parfumés au bois d'inde