Locals travel from miles around to sit at a tree-shaded table on place de la République and feast on daube de boeuf (beef stew), forest mushrooms and house-made terrine at one of southern France’s most charming, relaxed village inns. The walls inside are exposed stone, and the fruit tarts are out of this world. Reservations are essential, as is cash.
We dare you to try the broussain: leftover cheeses mixed with Marc de Provence liqueur, olive oil and garlic – pungent!