The Restaurant

The Restaurant Restaurant Review:

It’s a strong contrast between the interminable stony trail that winds uphill to Hotel Plein Soleil and its chic boutique feel. Designed to evoke an eighteenth-century colonial manor, the house, partly open to the warm breeze, hides an indoor pond brushed by white water lilies in the middle of the dining room. Make sure you reserve a table for Nathanäel Ducteil’s ever changing dinner menu. The chef has studied at Alain Ducasse’s altar and applies to the plate both his talent and his keen aesthetic sense. A côte de boeuf for two is treated very seriously and comes out crisp on the outside and pink inside. Choose the lobster bisque, a creamy oceanic broth, or the pork medallions with spice crust. A coconut and papaya verrine served with a slice of duck magret successfully melds tropical ingredients with French technique. Diners drive across the island for his chocolate moelleux or his carambar crème brûlée.