Nans Gaillard, a local lad and a demanding chef, dreamt of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany and his first steps as a chef with some impressive stints in Paris, with Joël Robuchon among others, he has made his childhood dream come true in this inn dating from the interwar period, perched on the cliffs facing the sea, with a knockout terrace and tall pine trees. In this magical setting, he pays tribute to regional produce as he subtly tweaks pedigree Gallic traditions: medley of heirloom tomatoes, fresh goat’s cheese and basil; John Dory in a light aioli sauce, fennel, beetroot, scallion and fish soup; a crunchy extravaganza of fresh and confit raspberries in vinegar, diplomate crème and iced parfait…