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Les Trois Saisons Restaurant Review: Once shipwrecked on the shoals of ambition, this curious, enormous turn-of-the-century villa is now seaworthy again. The cuisine served in the chintz-decked dining room (and on the terrace with a splendid view of the Bay of Pampelonne) is the work of Patrick Cuissard. Try the wild catfish, the lottillon, or the saddle of lamb. The reception is still a pure delight.