Restaurant Plan B - Cuisine et Art café

Giant squid tentacles, grilled with a potent combination of garlic and parsley, serve as the primary ingredient-led introduction to the creative world of Restaurant Plan B. This Hyères establishment fuses art and gastronomy, presenting dishes that are as visually striking as they are technically accomplished. The aroma of earthy truffle and rosemary permeates the air, particularly when the lamb chops arrive, encased in a vibrant herb crust that provides a fragrant, textured shell. Technique is used to highlight the inherent quality of the seafood; the bluefin tuna is often half-cooked with sesame, resulting in a seared perimeter and a cool, sashimi-grade center. Texture is further explored through the porcini ravioli, which are bathed in a rich foie gras sauce that offers a dense, luxurious mouthfeel. Every element on the plate is chosen for its ability to contribute to a balanced whole, where the sweetness of pomegranate pearls cuts through.