The room opens onto the water at exactly the right hour — the timing of the sunset service feels choreographed, not accidental.
Arnaud Donckele cooks the Mediterranean from memory. Every dish references the coast without quoting it directly.
There is no à la carte option, and there doesn't need to be. Every course arrives at its own pace.
Some of the best Provence and Rhône selections you'll encounter, presented without condescension.
On the water inside Cheval Blanc. The terrace at dusk is worth the rates alone.
Tasting menu only — no à la carte.
Reserve two to three months ahead in peak season.
Dress smartly. This is a three-star room.