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."

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Colours and flavours

97 €

EVERY SERVICES

Vegetable Role Play

Squash and passion fruit

Catchor our fishermen

Saltimbocca of cep mushroom, iodized juice

THE deer filet

Roasted with juniper, candied quince, rutabaga, pepper sauce

Pre-dessert

The Chocolate grand cru

Cocoa sorbet, Piedmont hazelnut mousse, Altapaz hot ganache

Provence vagabond

145 €

EVERY SERVICES

Vegetable Role Play

Squash and passion fruit

Solomillo Tartar

Osciètre caviar, aigrelette sauce

Catch of ou rfishermen

Saltimbocca of ce mushroom, iodized juice

The scallops

Cooked with coffee grounds, jerusalem artichoke, roasted lemon

Our vision of the bouillabaisse

Pre-dessert

Rhum baba

Exotique fruit, Madagascar pepper, vanilla ice cream

Our Breadcrumb Trail

185 €

EVERY SERVICES

Vegetable Role Play

Squash and passion fruit

Solomillo tartar

Osciètre caviar, aigrelette sauce

Catch of our fishermen

Saltimbocca of ce mushroom, iodized juice

The scallops

Cooked with coffee grounds, jerusalem artichoke, roasted lemon

Our vision of the bouillabaisse

THE Deer filet

Roasted with juniper, candied quince, rutabage, pepper sauce

Pre-dessert

La Gaude to Kyoto

Olive oil, lemon, pepper and basil

The CHOCOLATE GRAND CRU

RCocoa sorbet, Piedmont hazelnut mousse, Altapaz

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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!