Camille Tardif and Julien Lucas’ knock-out villa is a genuine ode to top-drawer Gallic ingredients. Only the best produce, like Brittany lobster and Provence asparagus, gets onto the table. Chef Lucas learnt the ropes in top French restaurants, notably with Joël Robuchon, as you will quickly taste in his high-flying repertory. His steadfast commitment to sustainable development and his love of Luxemburg produce demonstrate how in tune with his era he is. His delicate craftsmanship and flawless technique can be appreciated in dishes like hare à la royale crafted to textbook perfection: strong gamey meat in a rich sauce with a hint of chocolate and a subtle salad. Julien Lucas exalts the intense flavours of pedigree Gallic cuisine with a scattering of contemporary details, such as fruity citrus notes for added freshness and depth. For example, he may cook green asparagus in a stock of tonka beans for extra acidity, then adding slices of fermented asparagus and a foamy mousse of hop beer. The elegant, yet quirky interior, strewn with globetrotting souvenirs and flanked by a lovely cliffside terrace, is the epitome of stylish. The seasoned couple clearly knows how to pamper discerning foodies.