In a wine-producing village, this pretty stone house, whose terrace overlooks a small square shaded by ancient plane trees, is the quintessence of rural France. Supremely fresh ingredients that celebrate Provence are deftly crafted into well-thought out recipes: Mediterranean gilt-head bream, grilled aubergine and girolle mushrooms; Aveyron-reared veal, chard and marjoram; fig, rosemary and balsamic vinegar… The wine cellar is a treasure trove of surprises, including the wines by the glass.