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Chef Benjamin Breton (previously at Fiskebar at the Ritz Carlton in Geneva) has opened this fine dining restaurant next to his Bistrot de Madeleine. Here in the village of Lucinges, he demonstrates his subtly creative take on modern cuisine in a monthly single set menu. The rigorously selected produce is locally sourced, give or take a few premium-quality exceptions: blue lobster, Ferme de Clavisy lamb etc. Plants and vegetables play a key role in the beautifully contrasting flavours and sublime sauces, with masterful cooking elevating ingredients such as ikejime Arctic char or the famous blue lobster, which is oh-so-lightly seared. The focal point of the bright, contemporary space is the glass-walled wine cellar, which showcases the quality and originality of natural and organic wines.