Found on the road connecting the two bays and looking worn likely some well-loved furniture is L’Escale Bleue, which has been a restaurant for decades - albeit with different owners and cuisines.

Before it’s life as a restaurant, it was used to store anchovies and even housed an anchovy manufacturing business, a car garage and workshop.

But that all change in 1979, when a couple opened the first restaurant in this building, named "Au Temps Perdu". They ran it for a year before closing quickly as the couple had a row and broke up.

After that, it was renamed "Le Créa" and became known for its Moroccan couscous from 1980 all the way to 2003 – a lifetime in restaurant years!

Then, a Parisian couple took over, renaming it "Le Parc" and running it for seven years with a traditional Parisian culinary approach.

After that, it was acquired by a couple who turned it into a Pacific themed restaurant called "Les Couleurs de Tahiti," which featured dishes from Tahiti.

But, since 2014, now ten years later, Mr and Mrs Stillitano, acquired the restaurant and called it L'Escale Bleue and with a more traditional cuisine style focusing on local small-scale producers and an Italian flavour to this classic French restaurant on account of Mr Stillitano’s mother being Italian and passing down her recipes to him.

Though the menu changes regularly according to what the fisherman have caught and the seasons, these are the kind of dishes served at L’Escale Bleue:

Grilled Lamb Chops with a Stuffed Potato Nest: Lamb chops, marinated with garlic and rosemary, are grilled until they have a perfect sear and then served alongside a nest of potatoes—imagine a hollowed potato filled with a rich, creamy mushroom mixture and herbs.

Scallops from Dieppe with Damask Rose Petal Cream: Pan seared scallops served with a unique cream sauce infused with the essence of Damask roses, offering a subtle, fragrant twist to the sweet scallops.

Royal Bream Fillet with Chef's Risotto: The royal bream delicately cooked until just opaque and flaky with a chef’s special risotto prepared with a rich fish stock and Parmesan cheese.

Braised Iberian Ham a la Plancha: Iberian ham, noted for its rich marbling, braised to bring out its depth of flavor and then finished on the plancha for a slightly crispy exterior, served with a garnish of fries and green salad.