Christophe Cussac has made the Mediterranean his natural territory; and at Odyssey, that cuisine finds its ideal setting: a terrace facing the pool, a light that changes from hour to hour, and plates that celebrate the frankness of each product. Black Angus carpaccio with virgin olive oil, thinly sliced sea bass with pistou sauce, thin pizza with Parma ham and violet artichoke… Frank flavours that the chef composes in a deliberately solar register and a menu that changes with the seasons, always faithful to the Mediterranean spirit that has animated Odyssey since its earliest days.