Seasonal notes

The first crab of the year, wild garlic from the lane behind the kitchen and the terrace open again.

Sea bream on the grill, tomatoes worth eating and why lunch is the best time to see the harbour.

Mussels in cream, the first game on the menu and the cellar list for cooler evenings.

Oysters, fish pie, the private room for December and a kitchen that slows down on purpose.