La Mère Germaine

Description:

• This is the best of the string of restaurants on the port. Plan to relax over lunch while watching fishermen repair their nets. Mère Germaine opened the place in the 1930s. These days a descendant, Remy Blouin, handles the cuisine, producing bouillabaisse celebrated across the Riviera. We recommend grilled sea bass with fennel, sole Tante Marie (stuffed with mushroom purée), lobster ravioli with shellfish sauce, and beef filet with garlic and seasonal vegetables. Perfectly roasted carré d'agneau (lamb) is prepared for two.

• © Frommer's 2012