A petite boutique hotel in the heart of the Coteaux Varois vineyards, Provence, L'Hostellerie de l'Abbaye de La Celle is the brainchild of esteemed chef Alain Ducasse. Formerly a country inn standing in the grounds of a Benedictine abbey, it is now a destination restaurant in its own right, and attracts foodies the world over with its tranquil charms.

The facilities

These tranquil charms encompass beautifully maintained gardens, an outdoor pool area and a sweeping veranda. The Michelin-starred restaurant serves traditional Provencal cuisine, with a strong focus on local market produce (supplemented by herbs and vegetables from the kitchen garden).

The menus change with the seasons; spring could mean courgette served with crispy bacon, summer a brightly coloured fruit farandole with local cherries, or deliciously stuffed farcis with a crisp garden salad, autumn a a duck pressée with foie gras and in winter the famous French truffles. A carefully composed wine collection perfectly matches the food.

The rooms

Each of L'Hostellerie de l'Abbaye de La Celle's ten guestrooms is traditional and charming in style, named individually after one of the plants growing in the garden.