Guest Rooms La Voûte

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.

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

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.

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.

This restaurant, a former mill, stands at the foot of the village’s iconic pointed rock formation. It serves fish and seafood specialities (bouillabaisse to order). The interior sports a modern vibe, offset by an old mill wheel that adds a characterful note to the décor.

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.

In addition to his fine dining restaurant, chef Louis Gachet lovingly oversees this upscale bistro. The space is soothing and relaxing, plus there is a dining room-cum-terrace, whose picture windows are opened fully in fine weather. The menu is a skilful blend of traditional favourites and contemporary dishes with a smattering of Provençal touches.