In the shade of the patio, surrounded by palm trees and other exotic flowers, this is an oasis of flavours. Here, the three Raimbault brothers prepare a cuisine that corresponds to the seasons: “We create with what is freshly available” explains Stéphane. He and Antoine hunt through the stalls of fresh produce at Forville market in Cannes to constantly reinvent their menu, a blend of contemporary, Provencal and Asian influences such as the kaffir lime infused soufflé of locally caught sea urchins or the Eastern-style foie gras on a fan of roasted mango… But the brother who really puts the icing on the cake is François. This highly skilled pastry chef and his “caravan of dessert marvels” have also contributed toward assuring the restaurant’s international reputation.