A swish handsome bastide sets the scene for a Mediterranean score that stars ingredients from the market and the kitchen garden managed by two full-time staff (don’t miss the adjoining herb garden). The chef pays tribute to the Provençal and Mediterranean repertory so dear to Alain Ducasse, such as lightly seared giant red shrimp paired with courgette flower stuffed with ricotta and ‘nduja. Vegetables take the limelight and boast their own bespoke menu. The pleasant setting, including a plethora of olive trees and a plane tree-shaded terrace, adds to the attraction of this quintessential Provençal postcard.