This is a national nature reserve with a delightful little harbour. The reserve's fish are so carefully protected only one fisherman is authorised to catch them! Sylvain Chaduteau, chef of the 3-star Manoir, one of the island's few restaurants, thrills his diners with John Dory, red mullet and (more rarely) dentex, cooked with the aromatic herbs that grow here: rosemary, wild bay and fennel. Picnicking too is delightful, under the tamarisks on one of the island's three magnificent beaches or on your boat anchored in an unspoilt creek. There are 30 kilometres of footpaths to explore and the marine reserve's underwater flora and fauna to marvel at: groupers, sea bass, Norway lobsters, anemones…

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