Run by talented avantgardiste chef Matthieu Colin (formerly of Paris institution Ledoyen), royal-blue-painted Le Grand Bleu is known for its cuisine élaborée (creatively transformed versions of traditional dishes) such as veal samosas with sweetbreads and red carrots or snails with chorizo butter. The weekday menus offer fabulous value. Book a table on the luminous terrace to enjoy harbour views.
Three-hour cooking courses (€80) in English and French are available by reservation on Tuesday nights and Saturday mornings, and see you create a three-course meal that you get to eat afterwards.