"Pan - fried Dublin Bay prawns, scallops and squid; roast red mullet, shellfish jus... L'Océanide certainly maintains close ties to the sea. The chef buys his ingredients at the nearby Marché de Talensac, and the freshness of the fish, cooked to perfection, is unmistakable! Pleasant atmosphere with old - world charm. "
- MICHELIN guide inspectors
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