A restaurant owes so much to its proprietors… and in this rustic and appealingly traditional Provençal house, which in the 1920s was the home of the great-grandmother of the Bruno family, their generous spirit very much makes its presence felt! Having been handed the torch by their father Clément (renowned for his love of truffles), the two brothers – Benjamin in the kitchen and Samuel in the dining room – continue to fly the flag of tradition laced with just the right amount of modernity. They still serve their single truffle-based set menu (the type of truffles changes with the season), but vegetables grown in the new 4 000m2 biodynamic vegetable garden now take pride of place. The olive oil is made in-house, using the eight varieties of olives harvested from the trees in the grounds. Cheerful and attentive service.