RESTAURANT CHEZ BASTIENSAINT-JEAN-DE-MONTS
Cuisine Montoise specialities : Patrick Clerc, the manager of Chez Bastien, has fond memories of his childhood and the great food that his grandmother, Eugénie, prepared with such patience and love. His chef, Raphaël Rabilier, shares the same relationship with local produce and recipes but he adds his own zing to them. Just try his take on - Eugénie-style calamari. He buys them at the Port du Bec, then fries them and flambés them with cognac, garlic, parsley and tomato sauce. + - Hot, crispy-topped oysters with seasonal flavours - Eels with parsley and garlic, a recipe that chef Raphaël Rabilier checked out with Michel from Le Perrier, who is particularly fond of eels.