From Monday to Saturday during the season, our Chef François Martin and his team are on hand to share all their tips and tricks with you. Provencal cuisine will hold no more secrets for you, with recipes including stuffed courgette flowers, aubergine paupiettes, chilled tomatoes soup, Sault spelt wheat risotto, strawberries cooked with pistachios, and clafoutis with orchard-fresh cherries.
Contact us to book your lunch or dinner (with extra charge).
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