Auberge du prieure

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.

Nestling at the foot of a château that is famous for having welcomed Madame de Sévigné as a regular patron, this restaurant is the perfect embodiment of Provence's twin traditions of hospitality and good food: olive oil from Nyons, guinea fowl and diced vegetables from the Drôme are judiciously showcased by chef Benjamin Reilhes in the form of three tasting menus comprising several courses. One of the set menus draws entirely on plants. This restaurant is an ode to the Mediterranean's fine ingredients and Rhône Valley wines. Pastry chef Cédric Perret, meanwhile, creates desserts in harmony wit

This peaceful 16C château, restored to the highest standards, is the quintessence of Drôme provençale. From the terrace overlooking the grounds and lavender fields or in the cosy dining room with its vaulted ceiling and a fire crackling in the hearth, get ready to embark on a poetic culinary voyage inspired by regional delicacies. Each dish is carefully thought out and crafted to allow the ingredients to shout their name. Delightful welcome. Book one of the lovely rooms and stay longer.

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.

Set in deepest Provence, Mane is both picturesque and steeped in history, which is also true of the 17C Couvent des Minimes, whose admirable restoration has retained its period charm. This provençal Arcadia is home to a luxury hotel, with swimming pool, spa and a fine dining restaurant, named after Louis Feuillée, Louis XIV's botanist, who was born in the village. The kitchens are masterfully run by Louis Gachet, MOF 2023, who seamlessly navigates between his native Burgundy and Provence. Bold dishes and exquisite sauces exemplify the creative consummate culinary talent of this virtuoso chef.

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

Raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. He was introduced to the world of haute cuisine by master chef, Roger Vergé, a family friend. He went on to complete his apprenticeship with Joël Robuchon in Paris, before returning to the splendid family home nestling in the Luberon scrubland. The chef, who sports a distinctive shock of white hair, breathes new life into Provençal culinary traditions, giving each dish a new twist on its original form. Tian of black olives from the garden, leg of lamb from the Alpilles cooked in warm sand of the garrigue, two-course pieds et paq