After a successful first experience in Bordeaux, Giovanni and Adeline are back in Saint-Raphaël with their second address, opened in 2024, offering the same steakhouse concept, supported by exclusive provenances. In the kitchen, chef Andrea Faccioli controls the correct cooking of conventional recipes: snacked squid, chickpeas and rosemary oil, Bresse chicken supreme with grilled langoustines, then exceptional, matured meats, Galician blond, Kobe beef, black angus... Classic desserts.
Chef
