Do not put away hats and sunglasses! Shellfishes and crustaceans are not abandonned because it is the gifted cook Amandine Chaignot who will revive the colors of summers. At the age 35 Amandine has a prestigious carrier. She went to Ferrandi cooking school in Paris. She has rub shoulders with the great and the good: Alain Ducasse, Jean François Piège, Éric Fréchon etc. She is now head chef at the Hotel Raphael. With a meal centered on winkles, mussels, cockels, scallops, scampi or lobsters. Here are some pictures of this marvellous evening!