Laurent Lemal unveils the full gamut of his talents in this idyllic seaside venue overlooking the bay of Collioure. His distinctive cuisine focused on hyperlocal ingredients exalts the cornucopia of Roussillon produce, illustrated by his signature ingredient, Toulouges red onions, for which he constantly invents new recipes. The chef also avows a weakness for delicate surf and turf combinations, such as fish and shellfish zarzuela stew (turbot, clams and sea urchins) paired with chickpeas. Pastry chef Julie (Laurent Lemal's wife) whips up delicate desserts, like the ‘Pa d’ous’, her take on a Catalan flan. The best local winegrowers top the bill on the wine list.