Club Vacances Bleues Domaine de Château Laval

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.

Pierre Grein (one MICHELIN star in his eponymous restaurant) has set up his bistro in the wine cellar and delicatessen part of the restaurant: the roomy and pleasant space is set apart and has a contemporary decor enhanced by shelves lined with fine wines and delicatessen wares (jars of conserves, salt, tea etc). The menu features a choice of dishes as well as a set menu without options. The chef's enthusiasm is palpable in his seasonal bistronomy creations, which are really well done and sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Cre

On the square of a charming village, this dry-stone building has everything you could wish for, from a shaded terrace to a bistro-style interior. To top it all off, the Provençal fare is full of flavour. For instance, the courgette flower stuffed with Brousse cheese and basil, Mediterranean meagre, rockfish stock with saffron and tarte Tatin with apricots from Provence go down a treat!