Michel Kayser concocts a moden cuisine, technical, skillful, southern and well-rooted, without useless embellishments, and he selects regional producers and farmers for the quality of their produce.

You will delight in his duck foie gras flavoured with Jamaican pimento accompanied by a poached langoustine; his red mullet cooked in a slow cumbustion stove adorned with olive raviolis and crushed tomatoes with mullet livers… all accompanied by wines from the Gard and finishing with the dessert cart… to arrive at true bliss.