In the heart of Les Roches Rouges Hotel, which enjoys a matchless location overlooking the Mediterranean and the red cliffs of Estérel, Alexandre Baule, fresh from La Table de l’Alpaga in Megève, adds a creative spin to local produce. The accent is on vegetables and seafood (oysters from Tamaris, cannelloni of squid, mackerel, every part of which is used) and everything is characteristic of the chef’s high-flying technique and flair for subtle, balanced marriages. He has teamed up with an artisan baker and each dish is paired with a special bread. An establishment that combines environmental awareness with culinary excellence in a setting that is both stylish and soothing.