Stéphane is a most sensitive chef. Working symbiotically with nature, he weaves a magical bond between the product and the plate. Inventive and precise, with his feet firmly planted in the Mediterranean region, his cooking is also punctuated with a few Asian twists, and evolves according to the rhythm of the seasons.

If you meet Stéphane Raimbault, talk to him about fishing and his seafood menu. He gets up early to go meet the fishermen unloading their product at the Forville market in Cannes. He chooses the fish himself with an expert eye, and invents a thousand tempting ways to serve them. Today he has brought a beautiful tuna back to the kitchen. An original feature of his menu is to offer the fish by weight, with a choice of preparation methods - for example:

We mentioned his time spent in Japan, his Japanese restraint. So it was perfectly natural for Stéphane to prepare for us grilled tuna with eggplant caviar, every meltingly delicious bite of which carried a hint of ginger and other more mysterious flavours of a complex simplicity…. It is indeed this "complex simplicity" which best defines Stéphane's cooking. All the elements are carefully selected and balanced to unpretentiously combine flavours and textures.