It seems as if the owners, two brothers Thibault and Amaury, both French trained chefs, wrote the book on genuine hospitality. For more than 15 years this restaurant has graced Grand Case's restaurant row. The foie gras with sweet and sour mango is a delectable appetizer. You can choose one of the monster-size lobsters from the live lobster tank. The fisherman's platter is a top seller as is the roasted duck breast with sour honey sauce. The French cuisine served here has Caribbean overtones.