La Table du Pigonnet - Restaurant bistronomique

You'll soon see why! First of all, the interior is simple yet magical. Inside, large arcades open the bright dining room onto the garden. The impeccable linen, tableware and choreography among the head waiters capture the spirit of a top restaurant. Diners take to the terrace in good weather to drink in views of the 100 year old horse chestnut trees. Feast your eyes on the grounds over a coffee or tea in their shade in the lounges.

The market dictates the menu. Chef Thierry Balligand may hail from Northern France but he made Southern flavours his own a long time ago. He joined Le Pigonnet in 1993 and fell in love with the hotel and the area. He now runs the show in the kitchen and stages a performance blending simplicity and confidence. The mainly local produce is selected at its peak true to what's in season. The cooking methods and seasoning are spot on. Presentations and textures remind diners that the chef earned his stripes in pastry. His specialities are all splashed with Southern French flair and include organic 65 degree egg with pan-fried girolles, pan-fried scallops with autumn vegetables, sweetbread fricassée with pommes cocottes and seasonal mushrooms. To keep things exciting, the chef has served a vegetarian menu for years elevated by garden herbs.

For dessert, Iranian pistachio soufflé and berry sorbet is one of the stars. It's made by the pastry chef who also works his magic at teatime served beneath the horse chestnut trees.