La Régalade Benkirai  

Patrick Jouin has designed the exotic, contemporary decor in this Mediterranean-Asian universe, with terrace overlooking the pool and rooms decorated with clean refinement. Oth Sombath, he of Banyan and Blue Elephant, brings a culinary exoticism that slices through Tropezian attitude. Thai basil sauce, scented with anis and licorice notes, plays with ginger, coriander, and turmeric. It's clear, tasty, fragrant. Spiced soup with shrimp and lemongrass; grilled bar in banana leaf; five-vegetable nems, not to mention chocolate nems... show sweetness and craftsmanship, Thai culture, sense of product, and play of textures. An eclectic and thoughtful wine card includes good local domains and the welcome is friendly and attentive.