La Case

Chef Jean Imbert was inspired by the French West Indies to create an authentic culinary experience. The savoury section of the menu is divided into three sections. Vegetables, Crudo and Les Caraïbes (Caribbean). On the menu you’ll find fresh scallops, mahi-mahi and seabass paired with citrus fruits as starters, with main courses inspired by different islands in the Caribbean. We recommend the sand crusted local branzino (seabass) for two and the wagyu beef with pomme anna. Caribbean fruits and chocolate creations form the base of the dessert menu.