Whether you dine under the chestnut trees or in the airy, pastel dining room, you can experience the cuisine of one of the south's top chefs, Jean-Marc Banzo. For more than 25 years he has been spinning tradition into gold, from roasted lamb with thyme ravioli and gnocchi with fresh goat cheese to grilled sea bass with chard lasagna and shellfish. The restaurant isn't far from the Atelier Cézanne, outside the Vieille Ville ring. Some feel that the service can be erratic,
but the welcome is warm.