In this luxury hamlet surrounded by olive and almond trees, tables are set out in the inviting dining room or on the terrace in the shade of the plane trees, with the song of the cicadas in the background. Chef Julie Chaix, who has worked in Anne-Sophie Pic and Alain Ducasse's restaurants, prepares a lovely market-fresh menu inspired by the ingredients and traditions of Provence. Diners can indulge themselves with dishes such as aubergine tian with pistou, Mediterranean rock octopus in stuffed ravioli, or apricots roasted in Alpilles honey. Excellent value for money at lunchtime.