The professional yet relaxed service revolves around the dishes that are finished off in the dining room itself. After having fished out from the twists and turns of the menu a fillet of John Dory with a crispy skin served with a beurre blanc that they’ve been keeping up their sleeves, the bursts of acid meringue with peppery notes, a few drops of olive oil, pepper and fresh basil, provide a striking demonstration that a simple strawberry salad also has unsuspected depths of flavour.