Near Avignon, between cliffs and vineyards, this isolated Provençal farm does not compromise on authenticity. Sweet-scented gorse pervades the tastefully renovated interior, which sports a harmonious blend of period details and modern fixtures. In the kitchen, Serge Chenet, "Meilleur Ouvrier de France" and a Breton by birth, works with his son Maxime. Both share a love of all things natural and the seasonal ingredients gorged in flavour from this sun-drenched region. Together they concoct characterful Provençal-inspired market cuisine, such as Mediterranean red mullet in a fennel rouille, bouillabaisse jus or a duet of strawberries and confit of black olives, olive oil ice cream and a tapenade-flavoured madeleine...