Twenty years in the making, this magnificent gourmet restaurant in the Var hinterland has a reputation to match. Sébastien Sanjou, who has worked with the likes of Maximin and Ducasse, is master of his craft here, having turned this former sheepfold into a timeless setting where Provence takes on authentic, highly personal colors. His menus are well thought-out and masterful, featuring Camargue mussels au naturel, cauliflower and salicornia, fresh foie gras and duck breast from Robert Dupérier, accompanied by turnip, beef filet en cocotte, carrots from Hyères and caramelized grelots, and a fine selection of cooked and raw comice pears, pine nuts and Tahitian vanilla ice cream. The cellar is as exceptional as ever, with over a thousand references.
