$$-$$$, French, Dinard
Fodor's Review:
Formerly of Paris's legendary Tour d'Argent, Chef Yannick Lalande serves up inventive Provençal cuisine, broadening its traditional olive oil-tomato-base repertoire to include balsamic vinegar reductions, sesame oil, even wasabi. The seasonal menu emphasizes market-fresh produce and, of course, local seafood. Chef Lalande also came up with the restaurant's home-sweet-home decor: lots of wood, forged iron, a cozy palette of Provençal red, orange, and yellow, and a fireplace.
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