With a sense of challenge and responsibility. Running the restaurants of the Atlantic coast's only Palace is a motivating opportunity, I am honoured to contribute to its renown.

Using top-quality produce from local terroirs, with care, respect. The goal is simplicity, elegance, precision to enhance authentic flavours.

F&B Director Alexandre Pons and I aim for a unique experience beyond a simple meal. Each moment must be truly unforgettable.

Inspired by the bounty of nature, creating harmonious blends. Aradoa poultry with lobster, white asparagus from the Landes with Osciètre caviar, mousseline sauce.

Grilled leak, luke-warm, vinaigrette with mustard, nasturtiums. Then whole baked John Dory, fried courgette flowers, oven-flashed beef-heart tomatoes, lemon sauce, pine kernels. Cheeses and sourdough bread. Finally, roast figs, rosemary, Chantilly cream.

Je danse le mia by IAM, a French rap & funk band. Timeless, it blows everyone away.