Taste buds tingle in this modern, refreshingly unfussy, French dining room. Top Chef 2011, Ronan Kernen, presents an elevated farm to fork experience in which humble ingredients such as poached eggs and bread cubes are tumbled together with foraged mushrooms to create one of most lively, vibrant, and delicious dishes on any many anywhere in the world. Completely satisfying, the urge to try other creative and inventive takes on the menu may be difficult to overcome…the seasonal foie gras with hibiscus syrup and vanilla merengue are an unexpected taste explosion and the simply dressed locally grown greens with pistachios is a killer combination that leaves one wondering how so few ingredients and a pile of garden lettuces can possibly taste so good. The entrees are a combination of the chef’s grandmother’s recipes and pure genius intuition—hearty, a gorgeous feast for the eyes, and soul satisfying taste. This is hands down one of the best restaurants in Provence.