Fish :

• "Empereur" filet with small potatoes with a matelote sauce
• Cod cooked on local stones
• Skate wing with raspeberry vinegar
• Filets of scabass with seafood sauce
• Coastal dab and hot vinegar
• Filets of "soles" in a mandarine sauce
• Mussels in white wine, in provencal sauce
• Sea food platter

• Meat :
  • Escalope of veal in a normandy sauce
  • Steak grilled or fried with pepper or bearnaise sauce
  • Filet of beef grilled with its shallots in acacia marmalade
  • Spicy of duck filets with roasted pear