This highly sought-after restaurant is set amid a Provençal vineyard, a former Knights Templar commandery and a thousand-year-old site where Roman amphorae have been unearthed. The owner also has his collection of contemporary sculptures on display. The kitchen is the domain of Vivien Rouleaud (formerly at Restaurant Anne-Sophie Pic) and pastry chef Victor Lorente (who has worked with Thierry Marx). John Dory, braised sucrine lettuce tartlet, bouillabaisse jus made with olive oil from the estate and, for dessert, a duo of rhubarb and strawberry, showcase a refined take on Mediterranean cuisine that also makes use of vegetables from their kitchen garden. Looking out over the ancient vines, the idyllic terrace is shaded by a lime tree and a holm oak.