Chateau de Saint Martin

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

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.

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.

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.