Cosycocoon La Bastide

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

An establishment run by charming people: Emilie takes care of the customer's every need, while the chef rustles up seasonal cuisine, full of freshness and flavour, making the most of short food supply chains and local producers. A gourmet hideaway that fills up every day and offers excellent value and maximum dining pleasure.

The restaurant has an elegant, contemporary decor and a terrace beneath the plane trees. The setting is enticing, and the food even more so. Flowers, spices, herbs and the chef's personal touches bring together tradition and generosity.

The simple, sun-drenched menu is packed with ingredients that call to mind the surrounding landscape. Crunchy local asparagus; rack of Duroc de Bataillé pork with an Asian twist; apple pastry, almond cream and caramel. These fresh, unfussy dishes are accompanied by wines from the estate. The prices are reasonable, and efficient service is provided by a team who are able to converse with the substantial English-speaking clientele.