Heading up this modern restaurant is Tom Meyer, a young chef who earned his stripes at the Hôtel de Ville in Crissier, La Chèvre d'Or in Èze, alongside Anne-Sophie Pic and who was awarded the title of MOF in 2022. He works with a dynamic, close-knit team with a clear vision: zero waste, zero plastic and well-being in the workplace. Through intelligently devised set menus, the chef celebrates well-sourced ingredients such as green asparagus from les Landes roasted on a Japanese BBQ or turbot in a subtle geranium-perfumed champagne sauce. It's fresh, delicate and meticulous: a real treat.