Hiély Lucullus  

On the hotel's top floor, the Grill follows its tranquil path in gold, wood, classic dishes, and high-altitude tabs. The product-based cuisine has good manners, along with some weaknesses and habits. Jean-Philippe Borro interprets the house dogma, lunch "rendez-vous" (68 Euros, even so), which changes each week. Luxury and simplicity in grilled duck foie gras with a glass of Yquem; baby artichokes barigoule; vegetable "stockpot" with fruit and mushrooms; braised loup, daurade, or Black Angus; traditional house soufflee ("since 1898").... Caviar, blue lobster, Bresse pidgeon, and white Alba truffle are at home here, as is the up-to-date cellar and service which is as imperterbable as they come. Beautiful view on the sea, the palace, and the cupoles of the casino.