This is a family business: dad cooks, his daughter makes the desserts, bread and appetisers, while her partner Jonathan presides over the front-of-house and acts as your host, in tandem with his mother-in-law. The score errs towards traditional Mediterranean: grilled Mas Soula oysters and watercress pulp; roast calf’s sweetbread and sautéed wild mushrooms; warm sweet chestnut and quince pie. From the pigeon and the Camargue rice to the olive oil and the meat from the butcher-breeder at the covered market, the ingredients don't have to travel far. This bistro is located in the centre of town, in a pedestrian street near the Roman amphitheatre. The terrace overlooks a small square.