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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

Menus

Couleurs et saveurs

115 €

EVERY SERVICES

OUR GARDEN'S TOMATOES

Sweet and sour sauce marinade, stracciatella di buffala cream

THE CATCH OF OUR FISHERMEN

Zucchini, black garlic aïoli

RABBIT AND BLUE LOBSTER

Carotts gnocchettis, verbena, lobster sabayon

FIG FROM PROVENCE

Black sesame Oranais, garden's herbs sorbet

Provence vagabonde

165 €

EVERY SERVICES

OUR GARDEN'S TOMATOES

Sweet and sour sauce marinade, stracciatella di buffala cream

BARIGOULE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

THE CATCH OF OUR FISHERMEN

Zucchini, black garlic aïoli

RED MULLET

Fennel, Manjolive safran foam

CARABINEROS FROM HUELVA

Roasted then blazed, tamarind, head juice and red wine

LEMON FROM NICE

Basil and olive oil

FIG FROM PROVENCE

Black sesame Oranais, garden's herbs sorbet

Notre fil d'Ariane, un labyrinthe de charmes

195 €

ONLY DINNER SERVICE

OUR GARDEN'S TOMATOES

Sweet and sour sauce marinade, stracciatella di buffala cream

BARIGOULE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

THE CATCH OF OUR FISHERMEN

Zucchini, black garlic aïoli

RED MULLET

Fennel, Manjolive safran foam

CARABINEROS FROM HUELVA

Roasted then blazed, tamarind, head juice and red wine

RABBIT AND BLUE LOBSTER

Carotts gnocchettis, verbena, lobster sabayon

LEMON FROM NICE

Basil and olive oil

FIG FROM PROVENCE 

Black sesame Oranais, garden's herbs sorbet

 
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!