In the heart of unspoilt countryside, this Provençal farmhouse is a condensed version of the region's finest offerings: sun-drenched vegetation and valleys rich in age-old viticulture, the ancestral stone of this 18th-century building, the shady terrace where cicadas sing their summer songs. Logically, the cuisine delivers a regional flavour that ensures continuity, and justifies the mention thanks to the chef's excellent technique, which allows us to see the tatin of tomato confit, cod brandade chantilly and herb salad, the lean snack, squid ink risotto and aillet emulsion, the pork belly rubbed with spices and cooked for 12 hours, hazelnut honey jus and caponata, the parfait frosted with Ardèche chestnuts. The rooms are also recommended.