La Villa Madie is a beautiful contemporary building complete with a terrace. Nestled in the Anse de Corton, a natural, unspoilt cove opposite Cap Canaille, it boasts a dream location above the blue waves of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau has a CV to be reckoned with (La Tour d'Argent, Lucas Carton, Ambroisie); he fell in love with Provence, which for him is a constant source of inspiration. From one dish to another, it makes its presence felt – light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original. All the magic of the South of France – produce from land and sea, its fish and herbs, wild and otherwise – is channelled to great effect in this cuisine. A case in point: the Carabineros prawn, red berry tartlet, in which the marriage of the iodine and saline of the shellfish with the fruit is in the realm of the celestial. Meanwhile, the charismatic sommelier has no shortage of savvy wine proposals and the chef's wife deftly illustrates the art of carving at table.