Having traveled the length and breadth of France from one grand table to the next (Ducasse, Maximin, Paris, Monaco, Biarritz...), Sébastien Sanjou has found his true love in this magnificent sheepfold in the Var hinterland, where he practices his exemplary Mediterranean cuisine, a model of its kind for many chefs. This large Provençal house, with its rustic yet uncluttered style, is the perfect setting for the chef's versions. These are elegant, regional scores, notably in this beautifully complete €98 menu, with Olivier Bardoux's half-cooked red tuna with a declination of local tomatoes, melon au naturel and confit, calamari, mint and bergamot, maigre doré, ratatouille of local vegetables and lemon thyme broth, Basque excursion with braised Abotia farm pig, pommes grenaille and girolles, and Ferdinand's strawberries au naturel, goat's curd and basil sorbet. Exceptional cellar with over a thousand references. Excellent service.