Temperamental superchef Jacques Maximin has found peace of mind in a gray-stone farmhouse covered with wisteria and flanked by spikes of cypress—his home and his own country restaurant. Having cut his teeth at La Bonne Auberge in Antibes and become a star at the Chantecler at the Negresco in Nice, he left it all for the arrière-pays. Here he devotes himself to creative country cooking, superbly prepared and unpretentiously priced—shellfish soup with crayfish ravioli, white beans in rich squid ink, Mediterranean fish grilled in rock salt and olive oil, and candied-eggplant sorbet. The yellow dining room is airy and uncluttered, with light pouring through saffron curtains; the garden, sheltered with creamy parasols, is a palm-shaded paradise.
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