La Badiane  

This restaurant with small terrace and bay windows two steps from the covered market exemplifies harmony. Geoffrey Poësson, trained at the Moulin de Mougins under Roger Vergé, has found his refuge here. The young chef celebrates with an elegant and subtle gastronomy which makes La Badiane one of the best tables on the gulf and beyond: prawn brochettes in potato crust and creamed watercress, shellfish froth; duck galantine with foie gras and mushroom capuccino; rouget cocotte, perfumed with sage and mixture of small vegetables; roasted veal cutlet, truffle jus and fricassee of small vegetables; superb "crazy for chocolate" dessert.... M.Poesson plays with delicacy and contrast, creative but experienced and confident in his suppliers. The repertoire changes every six weeks. Southern vintages crowd the wine card that is quite pricey but with some good value. Service is delightful as is the welcome - this young table has everything we look for in a grand.