A quintessential French country inn in the heart of the Mercantour National Park. Winter dining is by the fireside beneath timber rafters, while the summer terrace frames a breathtaking view of the surrounding peaks. The creative, veggie-centric score showcases premium local produce, including from the establishment’s own garden. Chef Louis-Philippe Riel makes everything from scratch (cured meat, pasta, bread, ice cream) and exalts the purity of raw ingredients with lashings of love. His carte blanche menu changes daily according to availability: fresh green peas with shavings of artichoke, almond milk and confit egg yolk; ravioles of spinach, saffron-laced beurre blanc; veal sweetbread and gambero rosso, pleurotes and a fish stock and white wine sauce… First-class lineup of natural wines, cheerful service. If you have time, book one of the snug attractive guestrooms with a top-of-the-range spa to relax and wind down in style.