Geoffroy Szamburski skilfully crafts a modern score, in tune with the seasons and the environment that showcases produce from the Riviera and the Nice hinterland (Gamberoni of San Remo oxalis, Menton lemons). On the dessert side, head pastry chef Lucas Simoncini is equally on the ball with a Piedmont hazelnut soufflé and ice cream. Picture yourself sitting on the terrace with the sea as far as the eye can see…