In this small, elegantly decorated restaurant on the church square, Jérémy Scalia offers a modern take on Provençal cuisine courtesy of its iconic produce, which he prepares with finesse for his indulgent tasting menus: Mediterranean peaches, organic fruit and vegetables sourced from small-scale producers, and lamb from the Alpilles. A three-course vegetarian menu is also available. There are three guestrooms on the floor above.