This impressive cubist structure is just the ticket for a gourmet interlude in the heart of the Royan countryside. Chef Xavier Taffart is the son of an oyster farmer, so he knows a thing or two about oysters. His occasionally playful dishes are a testament to his inspired creativity and he works only with the finest local ingredients. A fan of surf ‘n turf combinations, he doesn't shy away from daring pairings: brill cooked at 57°C, curry of Swiss chard leaves and green olives; suckling lamb cooked several ways, turnips/razor clams, a leafy jus and chickpea seasoning… Clean designer lines set the scene in the large panoramic restaurant, including in the tableware, which features contemporary porcelain by an artisan from Poitiers and knives by a cutler from La Rochelle. This eye for detail is equally present in the exquisite plating that demonstrates the chef's artistic bent.