Nuance

Jules and Louis Rolland have opened their restaurant in the heart of the village, not far from the Pointe de la Torche. The sons of former MICHELIN-starred restaurateurs, the pair took to the family profession very early on. They know how to select the best ingredients (Dublin Bay prawns, John Dory, chanterelles etc), perfectly cooked and elevated by means of intense jus. Despite the work that goes into each dish, in particular to create contrasting textures, they remain accessible and indulgent. Think langoustine royale in Maltese butter with satay and medley of squash. Smiling service provided by Roxane and her team. A more bistro-style menu at lunchtime.