This luxurious boutique-hotel restaurant offers table seating in either the posh wine bar or the upscale dining room. There's also a chef's table off the kitchen for a unique culinary experience or a wine-sampling dining area in the wine cellar. The menu of innovative regional French cuisine may include pan-seared foie gras, truffle-flavored lobster bisque, warm oysters, sturgeon, red mullet, lobster tail, organic duck, venison, rack of lamb and quail. The menu changes regularly. A seafood raw bar and a lighter bistro menu round out the vast offerings.