The walls of this well-known luxury resort is a haven of Provençal bliss from the grounds overlooking the Var hinterland and the sea on the horizon to the ponds, lavender beds and superb cuisine rich in the scents and flavours of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is going from strength to strength and his artistic sensitivity for Mediterranean produce calls to mind Matisse, who was captivated by the light of Provence. Ferré crafts a high-flying veggie and seafood score, starring dishes such as shrimp carabineros with Meyer lemon and coral roe sauce, or squid in marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorable full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. It is arguably worth the trip here just for the cheese cellar, without forgetting the terrific selection of wines and a heavenly terrace for an aperitif and coffee.