Fodor's Expert Review Moulin de la Camandoule

On 11 acres of streamside greenery, this noble old olive mill has been turned into a lovely country inn—complete with beams, the original millwheel, and a pressoir (olive press) in the middle of the bar. Each room features a hint of Provence, quarry tiles, and Persian rugs. The big attraction is the restaurant run by chef Philippe Choisy, whose monthly changing menus at L’Escourtin have earned a faithful following of locals.