Chef Francois Porte makes the most out of whatever is fresh that day from the island’s produce markets and fisherman. No a la carte menus are offered. Instead diners choose between a four- or five-course set menu which often includes Norwegian salmon, sea bass, quality cuts of lamb, duck breast, and more, all complemented by local vegetables. Chez Francois only has a few tables, and they always book up in advance, so make reservations ahead of time. From each table, guests can peek into the open kitchen and watch Francois work his culinary magic.