Behind the Palais des Papes, this townhouse has been knocking around for over seven centuries. Michele Donvito, Alexandre Mazzia’s ex executive chef, rolls out a several-course set menu. Each step of the instinctive, creative score features three ingredients, one main dish and two sides. His plant-based, Provençal-leaning, healthy approach is enhanced with citrus and other fruits, spices and garden herbs in addition to a distinct fondness for surf-turf pairings: carrots, herring and tobiko eggs, or courgette flowers stuffed with pecorino cheese and creamy plankton. Whether it is in the sublime 18C interior or in the exquisite garden, you can expect a heroically wondrous gourmet experience.