A small, unassuming restaurant, but one that's already making a name for itself, thanks to its loyalty to Provençal terroir and its modern approach to revealing it in all its simplicity: aïgo boulido, celery remoulade with anchovies, headless larks, lamb tripe with tomato, Provençal daube. The desserts lack a little imagination, but the whole is just right, in a small, lively room, with a developing cellar.