Le Port d'Attache

The restaurant is located in Claouey, at the exit of the village. A bright, sober room and small terraces surround the establishment and offer a view of the nearby Bassin. The Chef Fabrice Bugaud, Master Restaurateur, works with local products: soles, bars, oysters, mules of the Basin, eels but also duck, snails from Burgundy, poultry and veal with his speciality the calf's head in gribiche sauce. The menu follows the seasons, as do the lunchtime formulas, and there is a wide choice all year round.