Bruno Oger left the kitchen of a palace hotel in Cannes and the hustle and bustle of the Croisette to move to the calm of Villa Archange and its shady courtyard in Le Cannet. This 18th century Provencal building, which has been masterly refurbished and tastefully decorated, reflects the sensitivity of the chef who celebrates the classics of French cuisine. With precise execution and skilful composition, his mastery is perfect, the presentation sophisticated. No. 2 oysters and Oscietra caviar precede delicious turbot, celery, Vierge Feuille, shallots and nuts, followed by Yohan Jara's light-as-air, whimsical delights, all delivered with the warmth of impeccable service.