Roasted scallops, tart carrot juice, filet of plaice roasted with thyme butter, shellfish jus... L'Océanid certainly maintains close ties to the sea. Chef David Garrec chooses his produce at the famous neighbouring Marché de Talensac, and the freshness of the fish, cooked to perfection, is unmistakeable! Authentic 1950s vintage setting, with an old-world charm.