A sophisticated French-Asian restaurant in a beautifully restored 1900s Waimea paniolo building, where French-trained chef Daniel Thiebaut creates extraordinary cuisine blending French technique with Big Island ingredients. The menu changes seasonally based on local farm deliveries, and the wine cellar is among the most impressive on the Big Island.
Tip: The escargot with Big Island mushrooms and the fresh ahi tataki with French vinaigrette are unique combinations you won't find elsewhere in Hawaii. Reserve for dinner.
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