This gourmet bolthole located behind the Arènes, just opposite the Musée de la Romanité, is helmed by chef Damien Sanchez, a local boy with stints at the Cabro d'Or, La Réserve de Beaulieu and with Christopher Coutanceau and Jérôme Nutile. Damien’s cooking hits the spot every time, thanks to a strong focus on vegetables and crisp, vibrant flavours that showcase regional ingredients: locally grown green and white asparagus, Mediterranean whiting confit in olive oil and almond sorbet; locally fished red mullet with Colonnata bacon, button mushrooms stuffed with confit shallots and cured ham and wine-flavoured sauce matelote, finishing with the house dessert: hazelnut soufflé. As soon as the sun starts to shine, the patio shaded by maple trees is taken by storm.