The crazy charm of an 18th century building^E century, located in a 2 ha park surrounded by vineyards and transformed into a charming inn under the auspices of Alain Ducasse. The restaurant is in the hands of chef Nicolas Pierantoni, a native of the country who invents a refined, generous and convivial menu day after day. The dishes to share, served in a casserole or in a frying pan, rub shoulders with plates with an intensely southern spirit: small stuffed with vegetables, saffron risotto from Provence, rabbit ravioli, rabbit ravioli, roasted Mediterranean Saint-Pierre...

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The decor: a bright glass roof in autumn-winter, then, in spring and summer, a terrace dominated by large chestnut trees.

Local roots: vegetables from the Hostellerie or Tourves vegetable garden, poultry, pigs or lambs raised a few kilometers away...

The chef's plant-based creativity, in line with the Ducasse universe — don't miss the “cookpot”, a kind of designer peasant pot for stewing vegetables.

Extend dinner by one night in the superb 5* hotel.

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Menus — €90 · €120

A la carte dishes from — 44€

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Teritoria, Culinary College of France

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