Mediterranean crab, tomato and watermelon gazpacho; grilled steak, chimichurri sauce, sautéed sweet white corn and black garlic seasoning: it is crystal clear that high-flying cuisine has no secrets for chef Jérôme Faure. His Provençal- and Mediterranean-leaning score is packed in instinctive, creative notes and founded on cherry-picked local ingredients. The same goes for the wines.