In the heart of the Luberon, a pretty Provencal house with a fireplace, a room with high ceilings and beams, and a charming little terrace for sunny days. The chef revisits the classics in a contemporary vein: pan-fried scallops on a Jerusalem artichoke velouté, pancetta chips, roasted monkfish fillet with rosemary, butternut squash and citron condiment, caramelized onion broth, cider-braised pork shank, celery root mousseline with black truffle, roasted apples and jus, bergamot macaroon, Earl Grey tea ice cream. The establishment also offers bed and breakfast accommodation.