Sylviane, the landlady, will revel in you sampling her culinary skills:
spelt bread, crêpes and home-made jams for breakfast...
...crisp breads with fresh goat's cheese from the Luberon, summer terrines with crystallized tomatoes,
foie gras with an accompaniment of aniseed-flavoured figs, stuffed rabbit, chocolate fondant,
Coffee tuiles for the meals in the evenings at the table d'hôtes...
Breakfasts and evening meals are served in the medieval courtyard.