Spontaneous cuisine inspired by the day’s market. That’s really the essence of the dishes produced by Mathias Dandine: a cuisine without flourishes, but rich in emotion and flavour. Take, for example, his bouillabaisse of farm-fresh poached egg, his truffle-enriched crème brûlée, or even his polenta miraculously transformed into ice cream. The menu is intentionally short, compact: about ten dishes, no more. And with reason: it changes weekly. And all of this is served in an ultra-contemporary décor created by Christophe Tollemer: chocolate and pumpkin hues, walls with their flowing shapes which light up at night fall, and a surprising table d’hôte right in the middle of the dining room. Not to mention the unsurpassable views out over the Mediterranean. Not to be missed!
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- Car park and valet parking
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