A gourmet adventure under the gazebos, evenings only.
The infinite variety of aromatic herbs from his kitchen garden often forms the starting point for chef Pascal Cayeux’s creations. With a focus on the product itself, he artfully combines the flavours of his garnishes, and his mastery of seasoning takes you on an exciting culinary journey.
Francis Péan is a locavore pastry chef with a love for his adoptive island and its excellent local produce. He has a passion for citrus fruit, using it in a range of desserts—from soufflés and sorbets to entremets and éclairs—as well as in home-made jams served at breakfast.
From 7 p.m. male guests are required to wear trousers in all areas of the establishment.
Budding gourmets are welcome from the age of 10.
Only the Table de Cala Rossa menu is available for them.