La Villa Madie has the kind of Mediterranean view that could make a lesser restaurant lazy. Instead, Dimitri Droisneau's kitchen uses the sea cliffs of Cassis as a compass, drawing in fish, herbs, citrus, vegetables and sun-baked Provençal flavors with a precise, contemporary hand. The mood is coastal but not casual: courses arrive with the polish of serious French cooking while still catching the salt, light and mineral edge of the calanques just outside the windows.