Travel Reference
In-Depth Information
Sleeping & Eating
MOUSTIERS STE-MARIE
HOTEL
La Ferme Rose €€
( 04 92 75 75 75;
www.lafermerose.com
; chemin de Quinson; d €80-150; )
An in-
viting converted farmhouse, now a three-star hotel. Contains quirky collectibles - a Wurl-
itzer jukebox, display case of coffee grinders - but its dozen room are uncluttered, colour-
ful and airy. Great bathrooms.
Clos des Iris €€
( 04 92 74 63 46;
www.closdesiris.fr
; chemin de Quinson; r €75-128; closed Oct-
Dec)
Good-value nine-room hotel: cosy and sweet, surrounded by quiet gardens.
HOTEL
Clérissy €
( 06 33 34 06 95, 04 92 74 62 67;
www.clerissy.fr
;
place du Chevalier-de-Blacas;
dishes €8-12, d/tr incl breakfast €48/58; daily Jul & Aug, closed Wed low season,
closed Nov-Mar)
Locals gather on the terrace for pizza, salads, crêpes and pastas. Upstairs
are four simple, great-value rooms (reserve ahead). Cash only.
CRÊPERIE
La Bastide de Moustiers €€€
GASTRONOMIC
( 04 92 70 47 47;
www.bastide-moustiers.com
; menus €55-75, d from
€240; )
This splurge-worthy Provençal nest, domain of legendary chef Alain Ducas-
se, is famous for fine cuisine - hence the helicopter pad in the garden - and provides a
chance to dress for dinner. Rooms are sophisticated and smart, and breakfast is served on
a garden-view terrace, in view of scampering baby deer.
La Ferme Ste-Cécile €€
GASTRONOMIC
( 04 92 74 64 18; D952; menus €28-38; lunch Tue-Sat, dinner Tue-
Sun, closed Nov-mid-Mar)
The delicious culinary surprises, served on the terrace of this
authentic
ferme auberge
, may include the thinnest slice of Roquefort and pear warmed in
filo pastry, or
foie gras
(fattened goose liver) wrapped in sweet quince. This is a meal for
connoisseurs: the fussy chef demands you linger.
