A pretty olive-growing village, an old stable converted into a charming dining space, the professional welcome of a friendly hostess who knows her wine list inside out, and an experienced chef. Passionate about his work, Patrick Cuissard (Château de la Messardière, Hôtel Sezz) homes in on every last detail of his dishes, aiming to maximise diners' enjoyment: Hershire beef, apple mash and a porcini cream; bluefin tuna, wok vegetables and satay sauce.