The website sets the tone with its disclaimer that "dishes can vary according to the availability of fresh ingredients and the inspirations of the chef". You get the picture! Between Nîmes and Arles, in grounds planted with hundred-year-old cedars, Michel Kayser does what he does best: cooking from the heart, elevating ingredients, putting his technical skills to good use in a bid to stir the emotions of visitors to his restaurant.Simply put, there is no other chef in the area who celebrates the South of France with such precision and aplomb. Tarbouriech oysters and shellfish in a cardamom jelly, or tielle de Sète (octopus pie) with lobster and crab knuckles, Mediterranean squid and gambero rosso – a veritable procession of Mediterranean ingredients, from both land and sea combined, and a real treat for adventurous taste buds. This chef has a sure touch.