Situated with views of Hotel Le Toiny’s infinity pool and the Caribbean beyond, Le Gaïac serves French cuisine with a Creole influence. Chef Stéphane Mazières prepares dishes like fresh fish grilled a la plancha (on a flat, metal grill) or roasted squab breast in a pie. On Sundays, there’s an all-you-can-eat Champagne brunch. Since the island isn't suited to agriculture, the hotel built a greenhouse on an old pineapple field, and it is now the source for some of the restaurant's organic produce. Seating extends outdoors to the covered, cliffside pavilion.