Chef Romain Masset signs high-flying cuisine that shines the spotlight on Corsican produce, without forgoing the odd creative flash or the obligatory mushroom foray, of which he has been a champion since his stint with Jacques and Régis Marcon. The enticingly named set menus take diners on a veritable tasting tour of delicate, savvily crafted, cherry-picked ingredients ranging from olive oil and three-cornered garlic to spider crab, common dentex and suckling lamb. The truly idyllic setting boasts a jaw-dropping view of the Gulf of Valinco and Propriano from the terrace.