In the two decades since Michelin-starred super-chef Alain Ducasse opened the Bastide, cuisine has morphed from country inn to refined rustic fare, without losing its Provençal heart. The mostly organic ingredients are sourced, in part, from the establishment’s vast vegetable garden. Try grilled pigeon on a bed of cep mushrooms, crushed vegetables with the establishment’s own olive oil, or chilled soup with garden peas. Dine alfresco from local faïence ceramics, or in one of several tiny, elegant restaurant rooms.

Even if you’re not dining here, the Bastide is a surefire bet for charming accommodation a short drive from the Gorges du Verdon. The dozen guestrooms are suites ranging from 215€ to 720€, and are surrounded by 4 hectares (10 acres) of leafy grounds.