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Barely a few months after opening, the Michelin Star ws awarded.

At the helm of our gourmet restaurant, chef Matthieu Dupuis Baumal and his team take on the challenge to amaze your eyes and enchant your taste buds with his elaborate cuisine that highlights the smells, colours and flavours of Provence through the seasons.

"In the kitchen and dining room, our passionate and solid team is committed to offering the very best experience, every night."

La Carte de Le Art

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Couleurs et saveurs

97 €

EVERY SERVICES

VEGETABLE ROLE PLAY

Beetroot variation, wild garlic pesto, gaspacho sorbet

CATCH FROM OUR FISHERMEN

Zucchini flower, black garlic aïoli

THE RABBIT AND THE LANGOUSTINE

Stuffed saddles, legs as a Barbajuan, confit eggplant

DECLINAISON AROUND THE PROVENCAL APRICOT

Provence vagabonde

145 €

EVERY SERVICES

VEGETABLE ROLE PLAY

Beetroot variation, wild garlic pesto, gaspacho sorbet 

BARIGOULE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

CATCH FROM OUR FISHERMEN

Zucchini flower, black garlic aïoli

HUELVA CARABINEROS

One roasted with cachaça, one as a tartare and tamarind sorbet

OUR VISION OF THE BOUILLABAISSE

LA GAUDE TO KYOTO

Olive oil, citrus and Sansho pepper

Declinaison around the provençal apricot

Notre fils d'Ariane, un labyrinthe de charmes

185 €

EVERY SERVICES

VEGETABLE ROLE PLAY

Beetroot variation, wild garlic pesto, gaspacho sorbet

BARIGOULE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

CATCH FROM OUR FISHERMEN

Zucchini flower, black garlic aïoli

HUELVA CARABINEROS

One roasted with cachaça, one as a tartare and tamarind sorbet

OUR VISION OF THE BOUILLABAISSE

THE RABBIT AND THE LANGOUSTINE

Stuffed saddle, legs as a Barbajuan. confit eggplant

LA GAUDE TO KYOTO

Olive oil, citrus and Sansho pepper

Declinaison around the provençal apricot

 
Michelin guide review
After four years at the Domaine de Manville in Les Baux-de-Provence, Matthieu Dupuis-Baumal took the road to Aix. In the kitchen of this magnificent 18th century bastide, the young chef proposes bold plates, where the Provençal notes are combined with subtle Japanese influences. The flavors are frank, always controlled, and each recipe carries the seal of an assertive culinary personality. The same goes for desserts inspired by Maëlle Bruguera. A magical place and a magnificent terrace, sumptuous setting for a fireworks display of flavors, combined with a splendid wine list (including those of the castle, obviously). So fun!