Le Grangeon

This imposing Provençal farmstead is steeped in the unmistakable balmy scent of the South of France: think thyme, savory, lavender… A family business for generations, chef Jany Gleize and his daughter Jane embody a vision of Provençal cuisine that is tasty and indulgent, by way of several set menus. Stay over in one of the spacious guestrooms decorated with period furnishings.

Venture into the business park and make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates a modern score of Provençal leaning, steeped in delicacy and high-flying technique: gnocchis with girolles, cream of mushroom soup; local squab roasted whole with fluffy dauphinoise potatoes; a trompe l’œil strawberry and pistachio tart… The sauces and jus deserve a special mention, as does the slick, friendly service.

Here in the historical centre of the village, Manosque native Bastien Delgado invites diners to sample his generous modern cuisine that is strongly rooted in Provence. Trained at Dominique Bucaille, he has honed a taste for meat, particularly calf sweetbreads; his time at La Bastide de Moustiers (Alain Ducasse), meanwhile, has influenced his use of vegetables, a prominent feature on his menu. His menu-carte is excellent value for money and showcases refined, fragrant and creative cuisine: semi-cooked tuna with wild garlic, or verbena and peach clafoutis with citrus fruits and almonds.

Settle at your table in this bright, modern interior and experience the talent of Thierry Chouin. This Breton chef may have a particular penchant for fish - based fare, but that doesn't mean he snubs lamb and potatoes. He fetes the ingredients with nicely turned - out dishes, each a lovely homage to tradition.

In this swish handsome bastide nestled in a 4ha estate, the chef showcases seasonal Mediterranean cuisine, featuring vegetables from the kitchen garden and charcoal-grilled dishes. From the aperitif on, carefully prepared vegetables set the tone: au naturel state/unadorned?, in a light tempura or pickled. Delicate dishes such as marinated red mullet with smoky notes or braised red porgy accompanied by broad beans and Swiss chard from the garden are on point. The setting, with olive trees and a shady terrace, is the quintessence of a peaceful Provençal aesthetic, ideal for savouring this authen

Christophe Bacquié greets diners like old friends in his gorgeous farmhouse set in peaceful countryside, surrounded by vineyards, olive groves and lavender fields. With his wife Alexandra and a closeknit, committed team, all of whom share his passion for Southern France and its produce and wines, Bacquié unfolds a single set menu with a strong Mediterranean identity. With flavour as his watchword, he crafts the finest ingredients simply and transparently and we were delighted to see some of his signature dishes, such as his modern aioli and his vision of iced Calisson, in pride of place on the

This "petite maison" imbued with a genteel Provençal charm and recognisable by its yellow façade is the stomping ground of chef Éric Sapet. He elevates market ingredients like no other: mushrooms, including truffles, to which he dedicates a set menu in season, vegetables from local market gardeners, Provençal cheeses, game and also shellfish. A devoted gourmet and wine-lover, Sapet already has a solid career to his name and delivers classic Provençal cuisine rife with flavours. Be aware that the restaurant often gets fully booked.