In the restaurant of the Yves Rocher hotel, chef Fabien Manzoni, a champion of vegetables, crafts modern, masterful and generous fare made with organic produce (except the seafood) from the garden and local growers. Vegetarians will be in Seventh Heaven, thanks to dishes such as pithivier of celeriac, Chioggia beetroot and lemon-flavoured spinach leaves with grated truffle and drizzled with truffle sauce.