洛吉斯酒店 克莱芒五世

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-

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.

En route to the French Riviera, Paris's upper crust, including movie stars from Mistinguett to Jean Gabin and Fernandel, used to stop off in this village so beloved of wine buffs. The restaurant, still named after its 1922 founder, Germaine Vion, features huge murals evoking Belle Époque Paris, in the style of Toulouse-Lautrec, and a delightful terrace commanding a panoramic view. The Mediterranean-inspired cuisine elevates the ingredients and vegetables of Provence. The splendid wine list includes a good selection of Châteauneuf-du-Pape labels.

On a hilltop in the heart of the prestigious Châteauneuf-du-Pape vineyards, this flamboyant miniature Palais des Papes commands superb views over the vineyards, the Alpilles, the Luberon and Mt Ventoux. The restaurant serves delicate cuisine inspired by Provence and the Mediterranean: line-caught pike-perch, courgette flower and ricotta, shellfish jus; Costières de Nîmes pigeon cooked whole, corn with black garlic and Albufera sauce. All washed down with wines from the estate.

Trained by Raquel Carena at her Parisian institution, Le Baratin, Natalia Crozon serves deliciously down-to-earth regional cuisine in this restaurant accommodated in a converted silkworm farm built of white stone. Poached calf brains with lemon butter; pan-fried bluefin tuna steak with tomato ragout; apricot cake... plenty to whet the appetite. Take your pick from the appealing wine list that focuses on natural wines and local Tavel and Lirac labels. In summer, tables are laid out on the pretty terrace sheltered by an ancient cedar tree.