Hotel Abbaye Ecole de Soreze

This 1850 family château was tastefully restored in 2022 by a young couple raised in the world of Alain Ducasse and used to high-flying establishments (Palais de l’Élysée and Plaza Athénée for her, Meurice for him). Their single set menu aims to showcase vegetables from the local terroir and their own kitchen garden, albeit scattered with globetrotting touches. Grilled white asparagus accompanied by a garlic sabayon, shiitake and oyster mushroom ravioli with egg confit, pigeon breast and leg wrapped in chard leaves. For dessert, the pastry chef steps in with fruity delights, such as a strawber