Les Oliviers

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

The exclusive, clubby Belrose overlooking the entire Gulf of St Tropez provides the perfect foil for a gourmet Mediterranean feast steeped in flavour and orchestrated by chef Jimmy Coutel. Examples: roast crayfish in seaweed butter, baby broad beans laced in lemon and charred leeks; roast seabass flanked by steamed morels, green peas and Colonnata bacon.

Like every true enthusiast, Thierry Barot is a master of multi - tasking. Not content to offer tasty and appetising theme - based menus (vegetables, Provence, asparagus, truffles etc), he regularly runs cookery classes and is the author of a book of chocolate recipes. What a feast!

You come to this lovely restaurant ensconced in a terracotta-coloured "little house" on the outskirts of Cogolin. It is run by Damien Levivien, a trained pastry chef who learned the ropes under Jean Sulpice and Yannick Alléno. He and his wife serve precise and elegant market cuisine that won't break the bank. House-made pâté en croûte, ravioli crafted on site, meticulous dishes and classic desserts are all skilfully made. In this intimate setting, the terrace shaded by wisteria and mulberry trees adds to the charm, offering a peaceful stopover on the outskirts of Saint-Tropez.