Gîte à la ferme

The fine dining restaurant of Château de Montcaud is helmed by a talented chef, Matthieu Hervé, who pulls out all the stops to regale us with polished Mediterranean fare. A constantly updated menu offers a succession of meticulously crafted, flavoursome dishes: whole red mullet served bouillabaisse style, or fillet of Ségala veal with asparagus and morels. This date-night kinda place is depicted by an exquisite interior courtyard lined in Virginia creeper with room for only six or seven tables, further adding to the exclusive experience.

In a picturesque village not far from the Pont-du-Gard, Denis Martin (ex The Marcel) and his wife Joana have set up shop in a handsome limestone building. The chef crafts spot-on, expressive dishes, in which lamb from Les Baux, Mediterranean seabass and the rich Occitan terroir take centre stage – to be savoured on the terrace or in the bright interior. A champion of regional produce, the chef crafts a festival of spot-on, well-balanced dishes. The weekday lunchtime menu is excellent value for money. Why not stay overnight in one of the attractive guestrooms and enjoy the swimming pool? In a n

Near Avignon, this remote Provençal farmhouse set between cliffs and vineyards does not compromise on authenticity. The scents of the garrigue fill the tastefully renovated interior, which sports a harmonious blend of period details and modern fittings. In the kitchen, Maxime is assisted by his father, Serge Chenet, Meilleur Ouvrier de France. The pair share a love of all things natural and the seasonal ingredients bursting with the flavours of this sun-drenched region. These Bretons, who haven't turned their backs on the staples of butter and cream, work together to concoct a tasty Provençal-

In the heart of the village, a spacious terrace shaded by a plane tree welcomes diners in fine weather. The interior boasts a confident neo-retro aesthetic, featuring zellige tiles, classic bistro tables, moleskin bench seating and antique trinkets. The brainchild of Mathieu Desmarest (Pollen, Avignon) and his partner, it proposes a short, seasonal and locally sourced menu, expertly delivered by the chef. Green pea gazpacho verde, brousse cheese and pickles; tuna steak, virgin olive oil, fennel and smoked paprika-infused yoghurt.

On the other side of the Rhône, opposite Avignon and the Palais des Papes, the small town of Villeneuve-lès-Avignon also boasts its fair share of monuments, of which Le Prieuré is one such. This old cloister, oozing in charm, provides the perfect foil to enjoy creative cuisine made with first-rate ingredients. The surf and turf combinations are sometimes bold but hit the spot every time (langoustine with rhubarb and Bigorre black pork) thanks to big-boned flavours.

As you explore the winding lanes of Avignon, you may come upon this attractive restaurant with a large open-plan kitchen. The chefs deliver the food to the table themselves, while you drink up the savvy tips of an enthusiastic sommelier, who is something of a connoisseur of biodynamic wines. Mathieu Desmarest crafts a surprise menu depicted by legible, pared-down, balanced dishes, courtesy of seasonal produce sourced from local suppliers, enabling him to make the most of this cornucopia of impeccable ingredients (octopus, bluefin tuna, pigeon). The subtle and creative recipes and marriages of

You are made to feel right at home here at La Maison, once a winegrowers' home, with a magnificent stone interior. Creative cuisine is served in the form of dishes in which a number of different elements are juxtaposed. Ludovic Davouze always makes sure to showcase local producers, and enjoys adding an element of surprise, with original combinations of flavours such as just-seared little tuna marinated with chives, with smoked aubergine and miso sauce. The patio is a joy in fine weather.