The walls of this well-known luxury resort hide a haven of Provençal bliss from the grounds overlooking the Var hinterland and the sea on the horizon to the ponds, lavender beds and superb cuisine laden in the scents and flavours of the South of France. Chef Fabien Ferré is going from strength to strength and his artistic sensitivity for Mediterranean produce calls to mind Matisse, who was also enamoured of Provence. Ferré crafts a high-flying veggie and seafood score, starring dishes such as turbot with shellfish, cazette and caviar, red mullet with grey shrimp and shrimp head-laced oil, or squid in marjoram (one of his signature dishes). His minimalist, virtuoso cuisine elevates the natural flavour of the ingredients, bolstered by memorable full-bodied sauces. It is arguably worth the trip alone just for the cheese cellar, without forgetting the terrific selection of wines and a heavenly terrace for an aperitif and coffee.