La Table de Xavier Mathieu

Raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. Having trained under Roger Vergé and then Joël Robuchon, this chef, who sports a distinctive shock of white hair, breathes new life into Provençal culinary traditions. He puts a spin on family or local recipes – soupe au pistou, black olive tian, leg of lamb from the Alpilles cooked in warm garrigue sand –, adding a dash of finesse, modernity and indulgence. Vegetables, olives and herbs from the kitchen garden feature throughout. His creations are sampled in the exclusive setting of a luxurious bastide whose foundations date back to the Order of Malta. Near the pool, Le Café de la Fontaine, Le Phébus's second restaurant, offers a simpler, more relaxed take on the cuisine of the South of France.