Part of La Grande Terrasse Hotel and not far from Les Boucholeurs, chef Pierre Gagnaire’s free-spirited culinary vision, which is local and comprised of surf and turf ingredients, combines blessed familiarity with flawless execution. Elegant recipes and consummately crafted jus, sauces and cremes, embodied by a pearlescent acidic orange and curcuma jus that adds a kick to flawlessly fresh wild turbot. The stonking wine bin boasts some 700 labels. Swish service and a cosy interior that commands a knockout view of the ocean.