维多邦的最先进设施别墅带游泳池

A restaurant owes so much to its proprietors… and in this rustic, quintessentially provençal house, which was their family home in the 1920s, the Bruno family continues to uphold a tradition that revolves around truffles. After taking over the helm from their dad Clément, the two brothers – Benjamin in the kitchen and Samuel in the dining room, blend tradition with modernity: green asparagus with truffle-laced caviar or suckling lamb from the Pyrenees. Their truffle-themed set menu (the type of truffles changes with the season) remains a pivotal element of their culinary score. Forthright, ind

Set in a Provençal vineyard, this restaurant promises a unique experience in which gastronomy meets contemporary art. In a sleek, designer setting, the restaurant overlooks the estate's organic vineyards, where Daniel Buren's flags dance in the wind. The seasonal cuisine, with local produce at its heart, reflects the restaurant's ecological commitments: organic vegetable garden, house-made ricotta, beeswax from the hives. The dishes, such as bluefin tuna with courgette flowers, or rhubarb and raspberry dessert, are light, fragrant and delicious. With its guestrooms, art centre and remarkable g

A vineyard (515ha, no less!), a five-star hotel and spa, a MICHELIN-starred restaurant and an organic vegetable garden. It's in this idyllic setting, where Provence meets Tuscany, that chef Louis Rameau and pastry chef Éric Raynal work in tandem. They celebrate the local produce of the Haut-Varois terroir with vegetables, herbs and flowers from the kitchen garden, as well as olive oil and wine from the estate. The cheeses and other ingredients, delicately and skilfully prepared, are also organic and sourced from the best producers in the region: heirloom tomato French toast, roasted tomato and

This former silkworm farm near the road serves an appetising score that changes daily in a bid to shine the spotlight on fresh regional produce. The culinary score reflects the attentive, meticulous personality of the chef: scrambled eggs with truffles, fillet of bream, leeks, Swiss chard, green peas and a lobster emulsion with a tempting citrus fruit tart and a vanilla and lime mousse to finish. Intelligent selection of well-priced regional tipples and attentive service, whether on the terrace shaded by plane trees or in one of two dining rooms done up in a chic, contemporary Provençal vein.

What luck to have a terrace next to the listed Fontaine de la Noix, with the bonus of a bird’s eye view of the show on market days. Inside, the decor is a blend of exposed ceiling beams, hardwood flooring, bare stonework and wood panelling. The chef concocts delicious dishes, often with a notable vegetable component, such as catch of the day with Béarnaise sauce and seasonal vegetables.

Amid vineyards and olive groves, it is difficult not to fall in love with this inviting country house which instantly makes you feel at home, as it invites you to relax and really take your time. It is run by an experienced couple with an extensive catering career under their belt, who know where they want to go and how to get there: first-class, regional produce, modern, flavoursome recipes and a concise, mouthwatering slate menu.

As you make your way up through the pretty paved streets of Grimaud to this enchanting leafy patio, you are already bewitched. Spread over two floors, the charm of this house is undeniable (light wooden floors, raftered ceilings, lime plastered walls, well-worn bench seating and soft lighting). The Quebec-born chef and his partner in charge of the front of house regale diners with spot-on market-fresh cuisine and a traditional culinary line-up, featuring family favourites like onion soup or French toast (of brioche) with a scoop of Madagascan vanilla ice cream to die for! Everything is made in