In his gastronomic restaurant, Chef Philippe Guérin has designed a range of dishes reflecting the colours of the sun and the aromas and flavours of Provence and the Mediterranean, with spices and vegetables grown in the gardens of Le Couvent des Minimes Hôtel and Spa.

His "Slice of lightly seasoned pan seared Mediterranean sea bass " served with a fennel sauce flavoured with herbs from the kitchen garden at Le Couvent, splendidly shows off local produce.

His "Fillet of John Dory a la plancha" plainly cooked, served with crystallized lemon, cebettes, sun-dried tomatoes and dried fruit and nuts, an allusion to Provencal traditions.

In summer "Le Cloître" is moved out on to the lovely patio area; caramel coloured chairs with white cushions.