This well-known luxury resort is a haven of Provençal art de vivre 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 signs a masterpiece and his artistic sensitivity for Mediterranean produce may even bring to mind that of artists like Matisse, who were captivated by the light of Provence. Ferré crafts a high-flying veggie- and seafood-centric score, starring dishes such as turbot, shellfish, cazette and caviar; mullet, grey shrimps and oil of shrimp heads or squid in marjoram – his signature dish. Uncluttered, virtuoso cuisine that elevates the natural flavour of the ingredients and is bolstered by memorable big-boned sauces, a case in point being the aloe vera-scented dressing that flanks mackerel fillet. It is arguably worth the trip here just for the cheese cellar, without forgetting the terrific selection of wines and a blissful patio for an aperitif and coffee.