This honey-coloured stone castle is the HQ of a gastronomic restaurant helmed by Julien Martin. Produce from the South of France takes the limelight, distinctively crafted with formal simplicity and flanked by concentrated jus and seasonings, such as a subtle sprinkling of pepper (pigeon, for example, acquires a whole new dimension thanks to an onion miso with smoked paprika and Sarawak pepper). The chef also enjoys adding a fresh kick to dishes, particularly those presented in a trilogy, such as wild Mediterranean shrimp cooked simply in a spicy shellfish jus, as a tartare boosted with finger lime and as a velvety sorbet. Bistronomic set menu at lunchtime. Lovely warm welcome from the owner couple.