It's not that it's hiding, but it's not showing off, I'm talking about "Le Poisson Rouge"! Precisely discreet under a corner of the Port du Niel sky! Looking over the faraway Porquerolles' "pointus" (fishing boats)! I should say that the dishes could just be accessories. Except that Richard Cordier knows that if customers appreciate spending a while at table in such a paradisiacal place, it would be a bad idea to try and make them eat twaddle! That's what Mauricette has been eating since her first holy communion, and that's going back a while! Right! Evidently we choose to have fish here. But well prepared fish! The lady with the green hat dives on a "duo de thon blanc germon d'Atlantique et filet de dorade coryphène à la plancha" (plancha style Atlantic sea white tuna fish and daurade filet duo), they are remarkably cooked, served in beautiful colourful ceramic dishes. Fried polenta, saffron and garlic mayonnaise, grilled peppers, chopped chick peas in tomato sauce and a subtle lemon zest chutney.

A pleasing dish where the fish is the centre piece and the garnishing takes you away! 15/20! I observe as much pleasure with my "maxi panaché de poissons" (mixed fishes) garnished with small red mullet and daurade filets. I have the same garnishing as Mauricette but also a big grilled king prawn with lime! It's worth using your fingers even if you don't like doing so! 15/20. The "gâteau gourmand maison au chocolat" (greedy homemade chocolate cake) is delicious, two slices of a supple terrine with dried apricots and cinnamon (biscuits). 15/20! The same goes for the legendary "brousse au miel et crème de marrons" (brousse cheese with honey and chestnut cream), it is homemade and slips down beautifully! The team is implied and listens to customers wishes. No, you aren't dreaming, you are in the Var, on the coast and you are being looked after as if they wanted you to come back. Don't search: for a restaurant it is the best method to make customers loyal!