Christopher Coutanceau cooks with the authority of someone who treats the ocean as a partner rather than a theme. Raised in La Rochelle and famously committed to sustainable fishing, he builds menus around the rhythms of local waters: what is in season, what should be left alone, and what can be transformed without losing its marine force. The restaurant's seafront setting is not decorative backdrop; it is the whole argument. Expect seafood with rigor, conscience and the bracing clarity of salt air.