The luxurious Terre Blanche estate is home to this restaurant that boasts an exclusive, plush, almost timeless feel and a terrace overlooking the countryside that is exquisite at sunset. Chef Quentin André, former second chef, shines the spotlight on the Var region by way of delicately crafted cuisine embodied by outstanding ingredients: baby veg from Tourves, line-caught fish from St Raphaël, Vidauban poultry, cheese from the Var, without forgetting fresh herbs from the cottage garden. This mouth-watering score is embodied by swordfish jazzed up by vibrant jus of carrots, rum and Hyères curcuma. The vegetarian menu reveals the same virtuoso talent and attention to detail.