Chef Mathias Dandine (one Michelin star at La Magdeleine) fell in love with this old Provençal farmhouse (or bastide) in the village centre. Whether you are dining outside on the terrace shaded by plane trees, or in the elegant, contemporary space done out in Mediterranean style, you are served Provençal cuisine inspired by the famous cookery book of chef Jean-Baptiste Reboul (1897). Top-notch local ingredients are fresh and seasonal, meticulously cooked to perfection, with tasty sauces and precise seasonings: chef Guillaume Lemelle regales us, for example, with grilled yellowtail, fried artichoke with preserved lemon, artichoke agnolotti, and a barigoule jus with olive oil. Guestrooms for overnight stays.