It is tempting to take the name of this villa literally and send it a well-mannered letter, just so it knows how much we appreciate the scent of the sea pines and the resin which drifts over those relaxing by the swimming pool or on the white sandy beaches that are scattered around the region, giving a real feel of the southwest. We wish to compliment its gourmet recipes and culinary pleasures concocted by Jean Cousseau, a chef who weaves his own personal vocabulary into the grammar of the landscape, offering “Aquitaine caviar and corn blinis with single cream” and “hot duck foie gras with grapes”. And there are so many other appealing aspects about which you could write…