Lift up your trays. Inside, like last night, a 950g blue lobster. It takes 16 minutes to cook, then you leave it to cool in the garden. And this lunchtime, a homemade mayonnaise, a traditional baguette, and the Ecailler finds all its charm and its place.
It had already fulfilled its role with the same success with the spiders caught in June.
The ideal wine with seafood or fried mussels.