Cuisine:

• French
• Sea food
• Brew, Pubs, Microbreweries

Le Chalut Description:
The pleasant brasserie-style dining room is done up in fresh nautical colors, and chef Jean-Philippe Fourcat makes the best of select ingredients from the surrounding sea. Try dishes like pollock with small artichokes, brill filet with green cabbage and lobster bouillon, and roast scallops with endives.


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