We went to Le Grand Cap to celebrate my mother's 50th birthday…read more The restaurant is on top of a cliff, but easy to find and has a great view of the sea. The room is quite small and not cramped nor noisy. The decoration is modern and soothing, with beautiful sea themed plates and tableware. The service was very friendly and efficient if a little bit slow. The waiters explained quickly each dish and gave more ample informations if prompted. The wine recommandations were very good as well. It was very pleasant to be able to pick whatever we wanted from the carte to be included in the menus we chose, rather than being only really interested in half of the dishes we were about to have. The amuse bouches that came first were nice and a good surprise with unexpected tastes. The second one was very refreshing. We all selected the foie gras as a starter and we all loved it. The cooking was perfect and the duck paired unexpectedly well with the sweet dragée crust. The serving size was also very generous. The mains were the pigeonneau and a fish, the chef clearly intended to carry strong flavours and he succeeded in doing so but both dishes were a bit undercooked for some at the table, who did not enjoy the gamy taste. The others enjoyed it though so it is really a just a question of taste. There again the portions were generous. The pre dessert was very refreshing again and a good interlude before the selected sweets. We sampled all of the desserts offered and they were all really amazing. The chocolate was probably the best, the pistachio and strawberry ones were great and zesty too. The only (slight) let down was the apricot one because the apricot part was very bland, so it was more of a dulcey chocolate and nut dessert and although the ice cream was perfect there wasn't enough of it to counterbalance the heaviness of the dessert without the freshness of the apricot. Last came some chocolates, nuts, nougats and caramel (the truffle was amazing) followed by an artful cart of small sweets to choose from. We sampled a few of the offered jellies, marshmallows, macaroons, push-ups and other delicacies and they were all quite tasty. The chef came out to greet everyone at the end of the meal, he does the savory part and his wife crafts the desserts. He recently left a starred establishment in Avignon and is aiming to be awarded one here again. We have no doubt his wish will come true very soon and we can only hope this place will remain affordable, as we intend to come back again soon.