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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."

passion

This year, Michelin Guide has awarded its Passion Desserts awards to 11 best pastry chefs in France. Among them, our talented pastry chef Maëlle Bruguera who gives way to her creativity by developing several dessert cards.

La Carte de Le Art

Les menus

Couleurs et saveurs

97 €

EVERY SERVICES
Vegetable Role Play

Melon, cherry infusion from « Mont Ventoux »

Catchor our fishermen

Zucchini flower, red pepper aïoli

THE LAMB OF SISTERON WITH ORIANTAL FLAVORS

Roasted and kebab, almond and candied apricot

Pre-dessert

THE VACHERIN

Juice and fresh strawberries, mint sorbet

Provence vagabonde

145 €

EVERY SERVICES
Vegetable Role Play

Melon, cherry infusion from « Mont Ventoux »

Barigoule Artichoke

Osciètre caviar, yuzu and champagne sauce

Catch of ou rfishermen

Zucchini flower, red pepper aïoli

CRUSTACEAN FROM PALAMOS

Roasted with cachaça, watermelon from Provence

Our vision of the bouillabaisse

Pre-dessert

APRICOT VARIATION

Savory infused coulis, praline and caramelized peanuts

Notre fil d'Ariane

185 €

EVERY SERVICES
Vegetable Role Play

Melon, cherry infusion from « Mont Ventoux »

Barigoule Artichoke

Osciètre caviar, yuzu and champagne sauce

Catch of our fishermen

Zucchini flower, red pepper aïoli

CRUSTACEAN FROM PALAMOS

Roasted with cachaça, watermelon from Provence

Our vision of the bouillabaisse
THE LAMB OF SISTERON WITH ORIANTAL FLAVORS

Roasted and kebab, almond and candied apricot

Pre-dessert
La Gaude to Kyoto

Olive oil, lemon, pepper and basil sauce

LE SAINT-HONORE

Raspberry sorbet, rose whipped cream

 
 
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!