In the heart of the most exclusive seaside resort in Uruguay, between pine forests and fine sandy beaches, the chef Jean-Paul Bondoux has recreated a corner of his native Burgundy. His “touch”: authentic French cuisine enhanced by products from his own farm. “My cuisine is close to the earth. I love thyme, bay leaves, sage, rosemary, garlic, onions, tomatoes… everything that is close to the earth”. His “courgettes flowers stuffed with chicken and virgin olive oil” or his “rack of roast lamb in garden herbs” are delicious moments of pleasure and freshness. In the boutique next to the restaurant, tribute is paid to the terroir of France with brioches, croissants and cheeses that you won’t find anywhere else in Uruguay.