PROVENÇAL A high-perched village in the Luberon may not be the first place you’d expect to find a top-notch Brazilian chef. Yet Fabricio Delgaudio, a São Paulo-native, dreamed of opening a traditional French restaurant since he was a child. Enter a love story with a local—and Le Sanglier Paresseux was born. The seasonal menu makes the most of the Luberon’s bounty, with a hint or two of international inspiration from classic Portuguese and Brazilian cuisine. The fixed-price evening menus allow diners the liberty of selecting an appetizer, main course (or two), and then dessert from the à la carte menu.