ARNAUD GUILLOU is a young Chef in his thirties He has done his training in a Michelin starred restaurant.

His cookery is characterised by the accuracy of his cooking and by the excellence of his sauces which blend in the dish to reach the taste of culinary perfection.

The proximity of the sea and the Viviers will guaranty you products with an exceptional freshness and quality.

Nicolas is helped by a young and dynamic team and a Pastry Chef who has brought back from his many travels some original recipes besides the more classical ones.

The dinning-room is managed by a Maître d'hôtel who will be eager to advise all along your meal.

The Sommelier will advise you on the best harmony to match wine and meal, and will suggest you his favourite ones, fruit of a permanent search.