The brasserie offshoot of Villa Madie continues to champion spontaneous cooking starring market-fresh ingredients and enticing surf and turf recipes. The set menus change weekly and are less expensive than those of the parent restaurant: beef tartare with Tamaris oysters remains a firm fixture on the menu, as does the local catch of the day, served with seasonal veggies, mussels in capers and shellfish soup. When the weather is fine, make a beeline for the terrace, which commands a knockout view of the picture postcard bay.