A true alchemist, the French chef Damien Rinaldi has got the magic formula right, fusing Mediterranean with Polynesian to create stunning cuisine. Will it be beef fillet with Provence herbs or pumpkin soup with vanilla and coconut milk? The choice is a challenge. Exquisite execution extends to the small dessert selection: the fondant au chocolat (chocolate cake) provides a flavour explosion. It’s housed in a stylish villa reminiscent of Provence, with lots of ochre and yellow tones. Perfect for a romantic tête à tête, but be sure to book well in advance – there are only seven tables. No sign.