Le Mas Candille

Le Mas Candille Review

Nestled in a huge private park, this 19th-century mas (farmhouse) has been cleverly transformed into an ultraluxurious hotel—antique wallpapers, "reissued" vintage furniture, and many other high-gloss touches make the place Elle Decor-worthy, if not really authentic to the locale. Rooms—all cool colors and country chic—are very refined, with a profusion of pillows, heated towels, and all the hidden electrical hookups you could possibly need. The Michelin star restaurant, completely renovated in 2012, is the well-ordered domain of chef Serge Gouloumes, whose impressive résumé includes stints at Ma Maison in Beverly Hills and the Poisson d'Or in Saint Martin. His succulent menus are causing quite a stir in gastronomic circles; watch for items like wild bass in a rosemary tempura clay crust or foie gras tartin with Armagnac. In addition to the main house and the gourmet restaurant, there's the 19-room bastide, the villa (7 suites), and a Shiseido spa.