Hélène Darroze fell in love with the Château La Coste, adding her own stamp to a genuine holistic work of art that showcases contemporary art and wine, on the doorstep of Lubéron. Deep in Provence, the chef has chosen to focus on fruit and vegetables: carrots and aubergines from Bruno Cayron, cherries from Florent Lazare and each dish is named after its producer. The result is delicate food, made with exceptional produce that is exquisitely yet simply presented. The menu also features a few of the recipes that have contributed to the success of this world-famous chef from southwest France, such as Gamberoni in tandoori spices or the Darroze Armagnac baba.