Within the walls of this well-known luxury resort, Provençal bliss reigns supreme. Grounds overlooking the Var hinterland, the Mediterranean on the horizon, ponds, lavender beds… and a superb take on the cuisine of the South of France. Former sous-chef to Christophe Bacquié, Fabien Ferré is working his magic. He has an artist's sensitivity to Mediterranean produce, calling to mind Matisse, who was captivated by the light of Provence. He cooks up a high-calibre storm with two tasting menus – one vegetable-based, the other showcasing fish/seafood, which features dishes such as prawn carabineros with Meyer lemon and coral sauce, or squid with marjoram. His refined and virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorably full-bodied sauces, a case in point being the aloe vera-scented vinaigrette that accompanies the mackerel fillet. As for desserts, pastry chef François Luciano delivers fresh and light seasonal creations, for example grapefruit with meadowsweet and Brousse du Rove goat's cheese. It is arguably worth the trip here just for the cheese cellar. Plus a terrific selection of wines and a heavenly terrace for an aperitif and coffee.