This former silkworm farm near the road serves an appetising score that changes daily in a bid to shine the spotlight on fresh regional produce, crafted by a local Vidauban lad, Christian Bœuf. The culinary score reflects the attentive, meticulous personality of the chef: scrambled eggs with truffles, fillet of bream, leeks, Swiss chard, green peas and a lobster emulsion with a tempting citrus fruit tart and a vanilla and lime mousse to finish by pastry chef Benjamin Mozzone. Intelligent selection of well-priced regional tipples and attentive service, whether on the terrace shaded by plane trees or in one of two dining rooms done up in a chic, contemporary Provençal vein.