The top floor of this entirely revamped 18C former salt barn is home to a restaurant whose rugged walls command a panoramic view over the Somme Bay. A schorre (or a salt marsh) refers to an “upper coastal intertidal zone of thick mud, covered by grass and regularly flooded by high tides” according to the dictionary. Our poached turbot was flanked by a crunchy ‘tidal’ salad of salt marsh plants (samphire, maritime asters, halimione). Chef François-Xavier Sailly regularly renews his creative gourmet score, an example of which is his dessert of beetroot, hazelnuts and mascarpone.