La petite grande

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.

This imposing Provençal farmstead is steeped in the unmistakable balmy scent of the South of France: think thyme, savory, lavender… A family business for generations, chef Jany Gleize and his daughter Jane embody a vision of Provençal cuisine that is tasty and indulgent, by way of several set menus. Stay over in one of the spacious guestrooms decorated with period furnishings.

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.

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.

Pierre Grein (one MICHELIN star in his eponymous restaurant) has set up his bistro in the wine cellar and delicatessen part of the restaurant: the roomy and pleasant space is set apart and has a contemporary decor enhanced by shelves lined with fine wines and delicatessen wares (jars of conserves, salt, tea etc). The menu features a choice of dishes as well as a set menu without options. The chef's enthusiasm is palpable in his seasonal bistronomy creations, which are really well done and sit alongside the good old bistro classics: truffle croque monsieur, Carnaroli risotto inspired by the Cre