Nans Gaillard, a local lad and an exacting chef, had a childhood dream of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany, then taking his first steps as a chef with some impressive stints in Paris, with Joël Robuchon among others, he has found what he was looking for: an inn dating from the interwar period, built above the cliffs facing the sea, with a knockout terrace and tall pine trees. In this magical setting, he pays tribute to regional produce with a subtle interpretation of Gallic traditions: black truffle, pollock brandade, soubise sauce and bacon emulsion in puff pastry; whole roast pigeon, deep-fried thigh, mashed butternut and dolce sauce; crunchy apples drizzled in iced butterscotch parfait, diplomate crème…