This 19C villa, whose grounds are home to a herb garden and beehives, is the HQ of a provençal chef who signs a vibrant Mediterranean score. On the menu: subtly smoked red Mediterranean tuna on a bed of Paimpol beans, jazzed up with basil-pistou-inspired ravigote sauce, followed by pearlescent scallops paired with a green anise-spiked stock of small grey crabs and a bourride, finishing with a fig served with hazelnuts and tonka bean. A well-curated wine list, some vintages of which come in magnums and jeroboams. Bouncy, on-the-ball wait staff and a pleasant fine weather terrace.