The top floor of this entirely revamped 18C salt barn is home to a contemporary, ‘unfinished’, stripped-back restaurant which commands a panoramic view over the Somme Bay. According to the dictionary, 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”. Our poached turbot was flanked by a crisp, salty salad of salt marsh plants (samphire, maritime asters, halimione). Chef François-Xavier Sailly regularly renews his creative gourmet score, illustrated by white asparagus and a tarragon-flavoured hollandaise sauce or a pear and Jerusalem artichoke dessert.