Philoxenia

This well-known luxury resort is a haven of Provençal art de vivre from the grounds overlooking the Var hinterland and the sea on the horizon to the ponds, lavender beds and superb cuisine rich in the scents and flavours of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré signs a masterpiece and his artistic sensitivity for Mediterranean produce may even bring to mind that of artists like Matisse, who were captivated by the light of Provence. Ferré crafts a high-flying veggie- and seafood-centric score, starring dishes such as turbot, shellfish, cazette and caviar; mul

Non-conformist chef Loïc Pétri cut his teeth in leading Parisian establishments (Jean-François Piège, Joël Robuchon) before going back to his roots in the south of France. In the heart of the historical part of Aix, in his intimate, contemporary-style restaurant with just 12 covers, he lets his inspiration run riot with a single set menu guided by the seasons. With bold associations and a savvy use of oils, spices and chillies, his free-spirited cooking elevates the finest ingredients, such as bass, lobster and sweetbreads, which are treated with care and dexterity. You can sense the commitmen

Olives, which are central to Pierre Reboul’s work, inspired both the low-key, natural interior of his restaurant and his cuisine steeped in creativity. In the stylish, intimate setting of the Renaissance Hotel, exclusive materials and olive-green shades set the scene. A terrace framed by two olive trees and a counter overlooking the open-plan kitchen add the final touches to the portrait. The Chef celebrates regional produce in dishes that look as good as they taste: trompe-l’oeil olives explode in the mouth, a delicate, inventive trilogy on a Mediterranean shrimp theme or a subtle, crunchy co

Mathias Dandine made his childhood dream come true when he became chef at this handsome 18C mansion with a terrace shaded by mature plane trees, situated far from the noise of the city. Here, his cuisine is in perfect harmony with the setting, where he celebrates Provence with breathtaking skill. His unfussy, pared-down Mediterranean cuisine shuns unnecessary frills, with no particular effort made to impress foodies. Yet behind the apparent simplicity, the chef’s recipes demonstrate real mastery in cooking methods, textures and balance of flavours. In fine weather, make sure you take a seat on

This 18C château is set in listed grounds with many species of trees, including an Atlas cedar planted by the late Queen Mother. The restaurant has taken up abode in plush sitting rooms on the first floor, while in summer, meals are served on the monumental terrace. The son of farmers from the Loire region, Marc Fontanne (formerly Le Prieuré at Villeneuve-lès-Avignon) started learning the ropes from his brother, a butcher and charcutier, at a young age. He serves three tasting menus, one of which is entirely vegetarian. Tempura and roasted dwarf broccoli with a red onion and basil jus; flame-l

Nestling in Anse Corton, an unspoilt natural cove facing Cap Canaille, La Villa Madie, housed in swish contemporary premises and flanked by a terrace, boasts an idyllic location with a drop-dead view of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau draws his inspiration from his passion for Provence. From one dish to the next, he rolls out a light, subtle, flavoursome score that is fresh and aromatic, punchy when necessary and always surprising and original. The magic of the French Riviera and ingredients from land and sea are blended to great effect in this culinary tapestr

Mathias Dandine, who is also the chef behind La Magdeleine in Gémenos, is at the helm of this old Provençal country house (or bastide) in this small village a short drive from Aix-en-Provence train station. Whether you are dining on the terrace shaded by plane trees or in the elegant, contemporary space done out in Mediterranean style, you are served Provençal cuisine inspired by the classics of Jean-Baptiste Reboul. Fine seasonal local produce, meticulous cooking, flavourful sauces, precise seasoning: chef Guillaume Lemelle skilfully conjures up delightful dishes such as octopus confit with s