Nestling at the foot of Madame de Sévigné's château, Le Clair de la Plume is the perfect embodiment of Provence's traditions of hospitality and good food: olive oil from Nyons, guinea fowl and vegetables from the Drôme etc are judiciously showcased by chef Benjamin Reilhes in the form of three tasting menus comprising several courses. One of the set menus is entirely plant-based. This restaurant is an ode to the fine produce of the Mediterranean and wines of the Rhône Valley. Pastry chef Cédric Perret creates desserts in harmony with the season, often setting them off with a striking touch of originality.