On the gastronomic side, Chef Nicolas Coutand proposes above all savoury appetizers such as grilled asparagus with candied egg yolk or local cuttlefish accompanied by artichokes in barigoule.
Enjoy lamb confit with wild garlic and young carrot or a plate of mature cheeses with herbs and tangy fruits. Finish with surprising sweets, chocolate-whisky and pineapple-arugula.