While walking from the car park to the cellar, you may notice the fruit trees, the olive trees and the herbarium of Chef Sandrine, above the terraces of the cellar. A little further, you will see the market gardening terraces, and the pine forest where the poultry is. Julie watches over these products that Sandrine will cook in front of you, in her open kitchen and behind its typical zinc bar. While the majority of the ingredients are from the estate – the main concept of the farmhouse – others are coming from the area: goat cheeses come from the nearby farms, fishes from the fishermen of Sanary, oysters and mussels from Tamaris, etc. Caroline and Philippe find there their core business: searching of exceptional ingredients. Sandrine’s cooking has this same respect for the product. The outdoor rotisserie rotates with our chickens, to eat in or to take away. “Like in the cellar, it is always fun to get together with good food of our farm inn, and it is the best way to enjoy our wines”, says Caroline Chauvin.