Barely a few months after opening, the Michelin Star was 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."

Menus

Couleurs et saveurs

135 €

ONLY LUNCH SERVICE

Menu for example, may change depending on seasonality

CHRYSANTHEME ARTICHOKE

Classic Osciètre caviar, yuzu and champagne sauce

TROUT FROM L’ISLE-SUR-LA-SORGUE

Served pink, Corsica’s grapefruit, taget and sour cream

LAMB FROM SISTERON

Roasted with hay, asparagus from Malauque’s farm

STRAWBERRY FROM « MONT VENTOUX »

Madagascar’s vanila light cream, elderflower infusion

Provence vagabonde

190 €

EVERY SERVICES

Menu for example, may change depending on seasonality

PURPLE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

ABALONE

Fennel mash, iodized juice

TROUT FROM L’ISLE-SUR-LA-SORGUE

Served pink, Corsica’s grapefruit, taget and sour cream

RED MULLET

Laquered with safran, fennel freshness

LEMON

Olive oil, yogurt sorbet

STRAWBERRY FROM « MONT VENTOUX »

Madagascar’s vanila light cream, elderflower infusion

Notre fil d'Ariane, un labyrinthe de charmes

225 €

ONLY DINNER SERVICE

Menu for example, may change depending on seasonality

PURPLE ARTICHOKE

Osciètre caviar, yuzu and champagne sauce

ABALONE

Fennel mash, iodized juice

TROUT FROM L’ISLE-SUR-LA-SORGUE

Served pink, Corsica’s grapefruit, taget and sour cream

RED MULLET

Laquered with safran, fennel freshness

CARABINEROS FROM HUELVA

Flambé on a stave, tamarind, head juice

LAMB FROM SISTERON

Roasted with hay, asparagus from Malauque’s farm

LEMON

Olive oil, yogurt sorbet

STRAWBERRY FROM « MONT VENTOUX »

Madagascar’s vanila light cream, elderflower infusion

Click here

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!