Blanc Pierre

For seafood, bouillabaisse at Blanc Pierre is a dish to enjoy with the finish in mind. One diner describes a pot containing lobster and crab claws, followed by risotto made with the remaining soup. The seafood broth, simmered with vegetables, is absorbed by the rice, making the final course a highlight in its own right. The menu lists a bouillabaisse generously filled with seafood, as well as a more lavish version with lobster, available by reservation. If you are planning a meal around a single standout dish, it is worth asking about this option when booking.

For pasta, there is a dish with kuruma prawn and swimming crab bisque. Fresh pasta is also listed as an option, and this seafood-bisque dish appears among the choices for a set course. Lunch courses include a sequence of appetisers, soup, fish or meat, dessert, and coffee or tea. Meat dishes offer several directions to choose from, including a hamburger steak with foie gras, stewed lamb, and roast duck breast glazed with honey and spices.

A diner noted the contrast between the soft foie gras and the well-seared hamburger steak; another also singled it out as a memorable lunch main. It is an appealing option when you are after the more substantial satisfaction of a meat dish rather than seafood. One guest who booked a chef’s-choice lunch course also praised the generous portions. A special course featuring seasonal ingredients is listed as reservation-only, so asking about the course in advance suits a leisurely meal with the menu planned ahead.

The wine list includes red and white wines by the glass, as well as bottles described by region, grape variety and flavour. You might choose a red with a sweet-and-sour edge or pronounced fruit notes to go with the duck breast glazed with honey and spices. Both lunch and dinner can be booked, and reservations are recommended.