Récif

A unique and magical place within a waterfront hotel and with a roof terrace looking out over the Mediterranean and the Île d'Or. Chef José Bailly draws inspiration from the book Provençal Cuisine of Popular Tradition by the poet René Jouveau, a major champion of the Occitan language and culture. Everyday ingredients, such as locally caught fish, olive oil produced nearby, ewe's milk cheese and vegetables from the surrounding gardens, go into this cook's modern and delicious, occasionally inventive dishes, which he plates meticulously. Plants and seafood take centre stage: dentex, celeriac and Tamaris mussels with burnt rosemary; pigeon, cucurbit and verbena-infused onions... Poetic and creative.