While trained in classic French fine dining by the likes of the great Joel Robuchon, Guillaume Brahimi is just as at home with the more casual provincial cooking of the French bistro. The light, airy space overlooking a resort-style swimming pool is just the spot to sit back and enjoy Brahimi's gazpacho with marron and chervil oil, twice-baked souffle with Roquefort sauce, and beef daube with red wine sauce and Paris mash.