Restaurant "René 'Sens par Jean-François Bérard"
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Chef Jean-François has taken the reins from his illustrious father, René (who consults on the menu), but the Mediterranean-inspired Provençal cuisine that put this restaurant on the map is as scrumptious as ever. The menu emphasizes local seafood, and the dishes—perhaps ravioli stuffed with goat cheese, sorrel, and Parmesan in a lemon chicken broth or red mullet wrapped in seaweed, lightly grilled, and topped with peas and rosemary—often use ingredients from the kitchen's own garden.
