Bleu Provence has been run by the Cariot family since 1999, founded by Jacques and Lysielle and now carried on by their sons Clement and Kevin. The kitchen builds its Provence-style menu around produce from the family's own 65-acre farm in Corkscrew Swamp, grown without chemicals, with the chef visiting the fields to shape the seasonal specials. The wine list runs to more than 3,000 references drawn from artisan winemakers and terroir producers.
We arrange it on your dates and confirm the time before you land, so it is already in the diary when you arrive. If the day you want is taken, we will say so rather than leave you waiting.