Among the many signature dishes of Provençal cuisine are some true gourmet institutions. You will doubtless experience these in the Golden Tulip restaurants at our Valbonne hotels. In keeping with local tradition, you’ll begin your meal with a glass of Bandol wine or Cassis, paired with tapenade (crushed olives, capers and anchovies). Out of a selection of appetizers, delight in the freshness of a mixed green salad (with lettuce leaves, lamb’s lettuce and roquette) with warm goat’s cheese, or in the inviting aroma of pistou soup (a basil and vegetable soup). Nice being nearby, take this opportunity to try real ratatouille (a ragu of sun-kissed vegetables), with “petits farcis” (an assortment of vegetables stuffed with mince) as well as the famed courgette flower fritters. Ending on a sweet note, you’ll give in to the smoothness of the fig, the vivaciousness of the apricot or the tartness of the lemon, all of which play a part in an array of desserts, hors d’oeuvres, tarts and ice cream.