In keeping with the name, feather motifs and graceful curves abound in the pristine white room of this restaurant in an idyllic spot overlooking a pond where swans and koi swim. As for the food, the experienced French chef champions a unique take on traditional French cooking using local ingredients. The menu changes every season – the slow-roast wild-caught turbot boasts firm, juicy meat and the two sauces complement its intense ocean flavour.