Gîtes du Combeau

In this former farm the female chef creates seasonal dishes with a personal touch. In fine weather take advantage of the attractive terrace beneath the shade of the chestnut trees.

L’Aubépine has been flourishing for a decade now in the capable hands of Manuel Raya Moreno, former research scientist turned chef. In his town centre HQ, he rolls out a modern, local, seasonal lineup with an eye on market availability and short supply chains. Concise appetising lunchtime menu; surprise menu in the evening. Distinctive, deftly crafted signature cuisine by a talented chef who believes in what he’s doing.

This restaurant installed in a former silk - throwing factory is run by a young couple – he in the kitchen, she front of house. They propose contemporary cuisine, aiming to keep supply channels short and respecting local produce, trout, chestnuts, fruits etc. In summer, get a table in the shade of the lime trees.

In the historical centre of this village near the Ardèche Gorges, the chef, who is originally from Brittany, confidently sets about regaling diners with locally sourced ingredients (vegetables and cheeses in particular). The menu, renewed every month, is packed with indulgent and generous dishes. Front of house, Philippine's good humour sets the tone.

This modern building just outside the village of Vagnas harks back to traditional Provençal architecture. In its spacious interior, which is done out in a contemporary style and has an open kitchen, sample the cuisine of Tarik Mezri-Charmasson, who ticks all the boxes, remaining true to the seasons and letting the ingredients speak for themselves.

With its rustic atmosphere and whitewashed walls, this village restaurant opposite the church is a real hub of activity complete with a bar and wine cellar. Clément Guernalec, formerly of Septime, serves modern, plant-forward cuisine in a mystery-menu format. Highlights include white asparagus with taramasalata and Meyer lemon, or beef tartare with pimentón de la Vera sabayon. Spices and chilli elevate dishes built on classic foundations. An unpretentious dining experience, complemented by a carefully curated selection of wines.

Dressed stone vaulting and designer furniture set the stage in this converted water mill. The chef rolls out a seven-course set menu dotted with classical nods and globetrotting inspirations: Thai carrot soup, shrimp and buckwheat; escalopes of pork with mashed potatoes; confit apple and chocolate mousse.