The story
Sur Mer in Merlimont delivers a disciplined approach to French seafood cuisine along the northern coastline. Alexandre Gauthier relocated his culinary practice here after establishing his reputation at La Grenouillère. He lets the daily catch dictate the menu rather than forcing rigid recipes. This steady methodology secured the establishment a prominent position in the 2026 Le Fooding guide.
Ateliers Saint-Lazare reconfigured the building into a compact ocean liner environment that balances nostalgia with modern comfort. A transparent roof panel illuminates the central area above a counter finished in crisp yellow and white ceramic tiles. Visitors rest on sturdy wooden benches that mimic the seating arrangements of older ferry routes. Guests frequently gather near the waterline when the weather turns mild.
Raw preparations showcase careful layering of flavors, particularly the sliced sea bream carpaccio paired with sweet diced nectarines and torn basil leaves. Warm shellfish arrives prepared in traditional wine reductions, reflecting a reliable standard for regional seafood cooking. Battered cod receives a straightforward presentation, accompanied by a rich béarnaise sauce whipped entirely in house. The final course returns to lighter textures, featuring a large choux pastry filled with smooth vanilla cream.
Recognition
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