Fodor's Expert Review René & Jean-François Bérard

Chef Jean-François has taken the reins from his illustrious father, René (who consults on the menu), but the Mediterranean-inspired Provençal cuisine that put this restaurant on the map is as scrumptious as ever, emphasizing local seafood and fresh produce straight from the hotel-restaurant's kitchen garden. Try the ravioli stuffed with goat cheese, sorrel, and Parmesan in a lemon chicken broth; the lightly grilled red mullet wrapped in seaweed and topped with peas and fresh rosemary is another winner.