A picturesque olive-growing village, a stable converted into a charming dining space, the professional welcome of a friendly hostess who knows her wine list inside out, and a seasoned chef – what more could one ask for? Passionate about his work, Patrick Cuissard (Château de la Messardière, Hotel Sezz) leaves nothing to chance, controlling every last detail of his dishes, aiming to maximise diners' enjoyment: pepper, feta and tomato papeton; bullock fillet, spelt risotto, carrot purée; strawberry and nectarine gazpacho, white mint ice cream.