La Table d'Estoublon

In the vaulted room clad in blond stone, the period carpets and furniture now nestle alongside bold designer touches, noble materials rub shoulders with potted olive trees in an irresistible mix of influences, reflecting the cuisine of the new chef.

On the à la carte menu, fresh, local, seasonal produce is the order of the day, with the jewels of gourmet Provence sourced from the finest producers: Alpilles lamb, Crau pig, Mediterranean fish, Camargue rice, Menton citrus fruits, vegetables from the kitchen garden and, of course, olives from the Domaine... But the Chef dares to shake up tradition, punctuating the great classics of Provence with a few inspired exotic nuances, for elegant plates where the finesse of taste is revealed with generosity. Garden ceviche, lemon-ginger marinade; lamb samoussa, cumin-coriander yoghurt sauce; seed-roasted free-range poultry supreme, chickpea fries and saffron green olive condiment... Delicacies tailor-made to exalt the estate's red, white and rosé wines.