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At the heart of the lounge is a brasserie-style dining area with a broad variety of tasty French classics from Monkfish �ʰ��DZ����ç������ to salad Nicoise and fresh breads and cheeses.

The hotel’s chef, José Bailly, does delicious modern riffs on traditional �ʰ��DZ����ç���� dishes, inspired by “La Cuisine �ʰ��DZ����ç������ de la Tradition Populaire,” a 1963 cookbook of traditional recipes by René Jouveau, a poet and native of Arles.

Eric Donnelly, chef/owner of RockCreek Seafood & Spirits and FlintCreek Cattle Co., is a big fan; here’s his recipe for Rockfish Provencale and all the fixin’s.

When added to fried ceps, they become cèpes à la ����DZ����ç������ and if you are not wishing to bother with the pastry, then this dish is wonderful just as it is.

Fortified hilltop villages, like Le Poët-Laval, La Garde-Adhémar and La Motte-Chalancon, where local lords took refuge from passing marauders and where artists hide out today, are scattered among the lavender fields and forests of a pristine preserve in the Drôme �ʰ��DZ����ç������, a southern subdivision of the department, much of it thankfully off-limits to industry.