Sparkling crystal and fine china, attentive service, a wonderful 25,000-bottle wine cellar, and a spectacularly romantic, open-air room complement exceptional haute cuisine rivaling any in the French West Indies. Consulting chef Michael Rostang, renowned for his exceptional Paris bistros, and chef Alain Laurent revamp the menu seasonally, incorporating local ingredients in both classic and contemporary preparations. The ultimate in hedonism is sipping champagne as the setting sun triggers a laser show over the bay, before repairing to your table.
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