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CHEFS’ CUISINE

Four-hands cuisine: a father and his son.
Created by Martin Ibarboure’s father, the restaurant is holder of a Michelin star for more than 25 years. The son Martin took over the direction of the kitchen for many years now.
In 2008, Martin’s son, David, joined his family’s business after having confirmed his talent with Stéphane Raimbault at the restaurant L'Oasis in Mandelieu La Napoule and with Pierre Gagnaire in London and Hong Kong.
Along with their kitchen staff, Martin and David make a modern cuisine with authentic recipes, using fresh products selected from local producers.
A cuisine full of passion and inventiveness that changes along with the seasons.

FaLang translation system by Faboba

CHEFS’ CUISINE

Four-hands cuisine: a father and his son.
Created by Martin Ibarboure’s father, the restaurant is holder of a Michelin star for more than 25 years. The son Martin took over the direction of the kitchen for many years now.
In 2008, Martin’s son, David, joined his family’s business after having confirmed his talent with Stéphane Raimbault at the restaurant L'Oasis in Mandelieu La Napoule and with Pierre Gagnaire in London and Hong Kong.
Along with their kitchen staff, Martin and David make a modern cuisine with authentic recipes, using fresh products selected from local producers.
A cuisine full of passion and inventiveness that changes along with the seasons.

FaLang translation system by Faboba