Here is a superb stone temple brought back to life. It was an oil mill until 1956 when it became a soap factory. After that it was a painter's workshop and remained so, expressing artist Toni Grand's feelings, for over 30 years. To say that this place has a soul is a bit short, let's add that it has sense. Thanks to the Courvoisier's work and their team. They are charming modest people who, what's more, were born in the village! So! Century old plane trees and a high iron gate, rustic patio. Inside the dining rooms have been finely renovated adjusting the old vaulted ceilings to the gentle baroque style. So, the temple has become a place for gourmets and is totally dedicated to native gastronomy. The cuisine takes on only very high quality, fresh products. They are mainly locally grown and quite often straight from the producer to the kitchen. The dishes are cleverly prepared and this chef doesn't deal in mirages. I see Mauricette smile before her "terrine de foie gras pressé, compotée d'ananas et bananes en gelée, pain d'épices maison" (pressed foie gras terrine, pineapple puree and banana jelly, homemade gingerbread). And that's something. It is geometric to look at and subtle to taste. The terrine. 15,5/20.

The fish comes from the Camargue as does the rest of the dish: "pavé de sandre cuit vapeur au poivre long, réduction d'un concentré de viande de taureau, purée de vitelottes, carottes et épinards frais"(steamed zander with pepper, reduced bull gravy, potato puree, carrots and fresh spinach). It is presented in a circle is delicious as a rule and has bright associations. 15,5/20 says the lady with the green hat whilst wiping her moustache. She concludes with "l'ananas rôti à la cassonade, riz au lait et raisins au Rhum, chantilly de caramel et chips de Carambar" (roast pineapple with brown sugar, rice pudding with rum and raisins, whipped caramel cream, toffee crisps) and gives it 15,5/20. My "menu terroir" (native menu) is rightly named! "Terrine maison de taureau" (homemade bull terrine). It is prettily presented and mellow in my mouth: 15,5/20. I have one of the house's classics with "confit de lapin à l'huile d'olive et purée de légumes d'hiver" (crystallised rabbit with olive oil and winter vegetable puree), it's actually a parsnip puree with nuts. 15/20. Despite the quality of the place's desserts, don't give the cheese trolley a miss: "fromages des Alpilles", in season obviously of course. Here is one of our nicest and most serious addresses amongst olive trees and cicadas!