The Barranco, with its wide openings onto the sea, has become one of the "places to be" in Grand-Case. It has a pleasant neocolonial atmosphere. The two chefs, trained with Robuchon and Anne-Sophie Pic, create elaborate, sophisticated dishes which require talent and savoir-faire. The "tomate passion" is artfully prepared with superb ingredients ; the octopus, slow-cooked all night long, is perfectly grilled and enhanced with Asian flavours. As for desserts, the signature one is particularly remarkable. Only the freshest, high-quality ingredients are used, carefully selected by Raoul, the owner, himself. And the chefs take real pride in cooking them, for your greatest pleasure.