Gourmands from around the world flock to this lovely 17th-century bastide (country house) transformed by Alain Ducasse into a luxury country retreat surrounded by olive and chestnut trees, cypress, lavender, and trellises filled with the blooms of creeping rose bushes. Individually decorated rooms with evocative names such as Sunflower, Pumpkin, and Buttercup—some with private terrace, some that lead directly into the park—are fresh and comfortable,
an unpretentious mixture of antiques and country prints. Chef Christophe Martin plans his multicourse Michelin-star menus daily according to nature's abundance, keeping in mind the ripeness of the produce in the vegetable garden and which fresh herbs in the herb garden marry best with the fowl just brought in that morning. It's hard to know which to admire more: the view over the hills from the restaurant terrace or the food itself, such as boned and stuffed rabbit, a cocotte (cast-iron pot) of spring vegetables, and roast pigeon with small artichokes, foie gras, and croutons. Cooking classes can be arranged, as can hot-air balloon rides over the region. Book well in advance, for here no season is low season.