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The constant bid to glorify flavours has elevated cuisine to an Art form. With regard to this, the cook, who is an important link in an endless chain passing down culinary expertise, has to perpetuate knowledge yet also develop his legacy.
Menus 69-282 EUR s.i. Carte 140-210 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Monday and Sunday.
From mid-December to the beginning of February.
In the shade of the patio, surrounded by palm trees and exotic flowers or on the verandas of the conservatory, this lush green oasis is the setting for the renowned fusion cuisine of the Raimbault brothers. Depending on what catches their eye at the Forville market in Cannes, Chefs Stéphane and Antoine put together a menu that combines contemporary and Provencal flavours with infinite Asian flourishes, featuring “Lime-Infused Soufflé of Locally Caught Sea Urchins” and “Soleil Levant of Raw Fish”. But it is their brother François, the patissier, who adds the finishing touches to this magical and exotic symphony with his renowned “Caravan of Desserts”.