La Chèvre d'Or

Château de la Chèvre d'Or boasts an exceptional location: Perched high up on the flank of a rocky hillside in a medieval village, it commands jaw-dropping views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. After feasting your eyes on your surroundings, it's time to sit down to dinner, courtesy of the chef and his brigade, which includes talented pastry chef Florent Margaillan. Previously chef of Granite, Tom Meyer, also a Meilleur Ouvrier de France, has replaced Arnaud Faye here. He demonstrates the solid qualities for which he is already renowned: masterful technique, beautifully intense jus and sauces, stylised plating. This dynamic cuisine keeps things interesting by alternating between notes of vegetables, herbs and seafood: Mediterranean mullet, grilled prawns and basil; cherry tomato, green melon, myrtle and summer purslane water; sardine, sea fennel, shades of green.