科西卡萨水疗中心

This handsome 18C provençal villa is perched up in the hills above Cannes. Take a seat in one of the small cosy lounges to sample chef Bruno Oger's cuisine. Breton by birth, he has adopted the Mediterranean as his home, concocting inspired seafood dishes drawn from Brittany and the French Riviera… Abalone from the island of Groix in a parsley herb sauce; roast turbot, celery, shallots and walnuts; a lemon-flavoured praliné and buckwheat dessert. His braised pork cheeks and razor clams with a black pudding tartlet illustrate his knack for meat dishes. A table d'hôte in the kitchen provides the