This vibrant eatery, located just behind the port, mixes fresh Provençal ingredients with Cantonese flair. Each day, Hong Kong–born chef Chun Wong’s changing menu features just four appetizers, four main courses, and four desserts. Recent highlights include beef tataki with garlic flowers, wild rice risotto with grilled scallops, and vanilla-infused candied pineapple. Québécois sommelier Bonaventure Blankstein has handpicked some 200 vintages—carefully noted on the large chalkboards—from mostly organic wineries across southern France. In 2013 the small Vinivore wine bar opened next door to the main restaurant.
- Frommer's Staff