A change of direction often involves cooking. The career of Georges Garçon, chef propriétaire (chef and owner) of the place, is an example. The son of a fish and seafood wholesaler and formerly an electrician, he became a cook and opened this small restaurant dedicated to seafood in 2012. The food is simple yet tasty. Try the Lambi, sea snails from the bay cooked à l'antillaise accompanied by a ti'punch, and enjoy the unobstructed view of the bay and the typical St. Louis island boats, while you wriggle your toes in the sand.