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Roger Verge has transformed this picturesque mill into a paradise of French gastronomy. Guests will be enchanted by this virtuoso chef's chartreuse de frais legumes de printemps a l'ail doux confit et huile de basilic and poupeton de fleur de courgette a la truffe noire de Valreas et son jus cremeux, accompanied by rare wines. There are seven guest rooms for those who wish to prolong their stay in this kingdom of pleasure.
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