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This unabashedly exclusive, luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his long and fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal score, with fruit and vegetables, fish and seafood (plus some poultry), enhanced with aromatic herbs and olive oil. His culinary scope is extraordinary, ranging as it does from a modern use of citrus fruits to a text-book perfect rendition of sauces and reductions that add character and depth to each dish. His red mullet poached in seawater (one of the chef’s favourite cooking methods) is paired with crushed tomatoes and citrus fruits and escorted by a truly superlative reduction of fish heads – all of which are emblematic of the staggering talent of this virtuoso chef.