The cooking is French at its core, informed by Mimoun’s Moroccan heritage and a culinary perspective developed across years of travel through Japan, Mexico and beyond. On the palate, each dish is precise and surprisingly simple – while his French training is obvious, the master chef relies on the natural flavours found in quality ingredients rather than theatrics of artifice. The kitchen at Jaïs Ibiza is produce-led and technically advanced, resulting in a menu that is at once familiar and exciting, bringing all the Paris signatures alongside dishes made specifically for the island. While most produce is sourced from the Balearics, Mimoun admits he cannot live without French butter, which is shipped in from Normandy and best slathered over the soda bread, made by a local Ibiza bakery to Mimoun’s own recipe.

The wine list at Jaïs Ibiza features a curated selection of natural, organic, biodynamic and conventional producers, with strong representation from Burgundy, Bordeaux and the Rhône Valley. Rare bottles sit alongside approachable favourites, ensuring there is something for seasoned collectors and curious newcomers alike. This is a cellar built around the flavours coming from the kitchen, and the restaurant’s sommelier is always on hand to guide and advise diners through the evening’s pairings.

Starters include the famous Jaïs langoustine tartare (hand-cut to order) with Puglian stracciatella, toasted buckwheat and lime zest; red prawns with kalamata olive oil and the even more beloved linguine with lemon and trout roe – a dish that has followed Mimoun faithfully to every address he has ever helmed. Ibiza diners are privy to brand new creations such as sea bream carpaccio with blood orange and honey vinaigrette, and a paella with wagyu cecina topped with caviar. A selection of quality caviar also appears off-menu at Jaïs Ibiza (as at all of Mimoun’s restaurants) for those who know to ask.

Main courses hit all the classics, bien sûr, and add a special Jaïs Ibiza twist. The succulent aged entrecôte arrives coated in a deep glossy jus, with a side of crispy fries and a silky Roscoff onion purée; crispy, rich sweetbreads come with crushed potato and a buttery lobster bisque; and the classic steak frites is rendered with a tender cut of côte de bœuf. For those drawn to the sea, a fillet of turbot arrives with courgette tagliatelle dressed in pomegranate vinegar, pea cream and preserved lemon, while the sole meunière is golden and butter-basted, finished with crushed potato and wilted spinach.

Desserts at Jaïs Ibiza are unapologetically au français. The lemon tart is topped with an impossibly cloud-like meringue, while the decadent mousse is made with 85% Colombian chocolate and finished with fleur de sel and Kalamata olive oil. The profiteroles come with a well-deserved reputation for being the finest in Paris while the pavlova is built on a citrus zing and finished with a blood orange sorbet. Obviously, no French dinner is done until the cheese board arrives and this one is stacked with a nutty Comté, aged 24 months, alongside a creamy Normandy camembert with all the trimmings.

The French have always understood that eating well is an essential part of living well. A meal is ritual and each course, each bite and each sip of wine is like a sacred prayer offered at the altar of the kitchen gods. Set beneath the stars in the quiet countryside, Jaïs Ibiza is to be savoured. Order another bottle of wine, share more than one dessert, stay for a digestif and surrender to the pleasures of the bon vivant and the gastronome but whatever you do, make sure to book in advance and bon appétit!