Chef Patrick Raingeard has created a warm, welcoming atmosphere in his reasonably priced restaurant in the Nice hinterland. Supported by his son Édouard, who presides front of house and is in charge of wine, he meticulously crafts seasonal cuisine. His signature dish is a mainstay on the menu: chicken "brandade" with the bird's thighs confit and topped with mashed potatoes. The lovely terrace in the shade of the plane trees exudes a sense of joie de vivre.