Don't hesitate to leave your worries behind by coming here and taking sustenance on a patio facing the sea and with a view over Hyères' islands. A calming luxury just a few steps away from the stressful beach bars. Two complimentary activities have now begun here: a delicatessen and caterer in the town centre. Damien Casani has surrounded himself with new collaborators such as Serge Carena to run his restaurant at 100% of its capacity. And it's a success: I enjoyed my meal there even more than the preceding ones! The shiver of delight felt in years gone by is confirmed: "Lou Pétoulet" has gained speed when we were least expecting it to. A refined "mise en bouche" followed by "foie gras de canard au cacao, compotée de coing, gelée de Porto" (duck foie gras with cocoa, quince puree and Port jelly) which has the advantage, required by customers, of joining quality and quantity. The geometrical presentation is superb, it is finely measured and dosed.

15,5/20. A daring dish next, it either works or it doesn't: "filet de maigre à la mandarine, fenouil aux agrumes" (meagre fillet with tangerine, fennel with citrus fruit). This fish, which is not so well known as the others, is a good base for this idea. The flavours blend remarkably and the citrus fruit isn't timorous. Those who like it will adore it: 15/20. I remember the taste of the "forêt noire" (black forest gateau) that I had last year. This year I try a revisited version. It is served generously in a big sober glass with the same ingredients as the academic one. There is still a balance between finesse and generosity, the house's mark... and with good manners too. A delight. A last 15,5/20. The waiters are attentive, and match the academically laid tables. Well I never! What a lovely end result! Damien Casani's cuisine has been gaining our greedy benediction for a few years now. This year confirms that up in Carquieranne, our pleasure is never at an end.