La Bonne Étape

The table at this restored farmhouse is laid with bread, fougasse, olives and olive oil, plus a host of colourful sun-ripened tomatoes – just some of the typical Provençal fare served in this restaurant where thyme, savory and lavender add to the fragrant scents of southern France. Chef Jany Gleize has been serving classic, gourmet Provençal cuisine which is full of flavour for almost half a century. With dishes such as cep mushrooms in ravioli or a flan, duck foie gras and mallard pie, hare “à la royale” and lamb from Sisteron on the menu, Provençal writer Jean Giono would have appreciated the strong and distinctive flavours of this rich cuisine. Guests come from far and wide to taste this chef’s “pieds et paquets” (tripe and trotters), served in a spicy tomato sauce which brings out the full flavours of the ingredients. A few spacious guestrooms decorated with period furnishings are also available.