THE guide to restaurants and gourmet addresses in Aix-en-Provence and surroundings!

Bistronomy as we like it. Chef Romain Meyer, a child of the Mediterranean, took over this intimate establishment in the old center of Aix in 2019. From the ancient Bouchon Lyonnais, he kept frog legs and snails vivified by seasonings from the South. For the rest, his fresh and seasonal cuisine, which is revealed in colorful plates where the contrasts of flavors and textures hit the mark, is full of vegetables, aromatic herbs and inspirations from the world. Booking more than recommended!

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The art of fire. This renowned restaurant brings the flavors of grilled cuisine high. The pieces of meat - some exceptional - and fish are presented at the table before passing into the expert hands of Denis Boidron, master of the place since 2008 and guardian of the cooking. The menu also includes traditional simmered dishes, pizzas, cooked over a wood fire of course, pasta, salads, as well as excellent homemade desserts.

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Generous and inspired cuisine. In the heart of the village, Rémy Villani concocts, at affordable prices, a traditional menu in which fresh and local products lead the way. Rossini beef fillet with fresh foie gras and Madeira sauce has many emulators, as do homemade Profiteroles. Intimate room in winter and, for summer, shaded terrace under the large chestnut trees.

En plein cœur du charmant village de Puyloubier situé au versant sud de la montagne Sainte-Victoire, le chef Jean-Sébastien Gentil vous propose dans son établissement pittoresque une cuisine créative et gourmande. Venez savourer dans l'ambiance cosy de cette ancienne bergerie aux murs de pierre taillée, les compositions de qualité du chef expérimenté (quinze ans de formation auprès d’André Daguin, Alain Ducasse...), à base de produits frais du marché et de saison, variant au gré de son inspiration ! Belle terrasse sous les figuiers et grenadiers lors des beaux jours.

At the Château de la Pioline, a charming Provençal residence, chef emeritus Pierre Reboul (1* Michelin star) invites you for a gourmet escape! Let yourself be surprised by its original and generous cuisine, based on high quality regional products: wild Mediterranean fish, local fruits, vegetables from organic farming. A treat in this exceptional setting: elegant and refined decoration, a huge wrought-iron glass roof, a kitchen open to the room for moments of sharing, and the splendid Tilleuls terrace, with a view of the green park.

Le cadre splendide entre nature et culture : le Moulin d’Arquier est situé en bordure de l’Arc, au pied de l’aqueduc de Roquefavour érigé dans les années 1840. La bâtisse, qui date de la même époque, a été rénovée dans un parfait équilibre entre vieilles pierres et lignes modernes. Le chef y cuisine des produits frais, souvent locaux, dans des recettes de bistrot joliment modernisées : sole meunière, soupe de poisson provençale, risotto, tartare de bœuf à l'italienne, burger…

Succulente cuisine italienne : pizzas, tortelloni (pâtes fraîches à la ricotta), scaloppine (noix de veau française panée maison), tiramisu... On se régale au sein d'une ambiance brasserie et conviviale le midi, et plus cosy le soir. Accueil chaleureux, terrasse plein sud au calme abritée et chauffée tout le long de l'année, patio et véranda pour les beaux jours. Espace privatisable pour les évènements professionnels et privés. Un rendez-vous savoureux à ne pas manquer !

Enjoy a good ice cream served in an exceptional setting. Founded in 1982 in the medieval dungeon of the old village of Miramas, this house has enjoyed a reputation of excellence for over forty years. Its know-how: authentic handmade ice creams, made daily with products selected for their taste quality (hazelnuts from Piedmont, pistachios from Sicily, pistachios from Sicily, vanilla from Madagascar...). “Full fruit” sorbets contain at least 40% fruit harvested at maturity, and even the toppings and decorations are homemade!

Les gérants, passionnés de gastronomie, vous offrent une cuisine traditionnelle remise au goût du jour, à base de produits locaux de saison soigneusement sélectionnés. L'équipe vous accueille avec enthousiasme : au déjeuner, pour la dégustation de spécialités méditerranéennes et autres déclinaisons de la cuisine française, préparées avec amour par le talentueux chef ; ainsi que deux soirs par semaine, pour une soirée musicale et participative ! Dans une ambiance conviviale, savourez un repas de qualité tout en profitant des plus grands classiques de la variété jouées en live au piano.

Enjoy a good ice cream comfortably seated on the terrace, a stone's throw from the Basilica of Saint-Maximin-la-Sainte-Baume. Founded in 1982 in Miramas-le-Vieux, Maison Le Quillé has enjoyed a reputation of excellence for over forty years. Its know-how: authentic handmade ice creams, made daily with products selected for their taste quality (hazelnuts from Piedmont, pistachios from Sicily, pistachios from Sicily, vanilla from Madagascar...). “Full fruit” sorbets contain at least 40% fruit harvested at maturity, and even the toppings and decorations are homemade!

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Cultivate the sin of gluttony. Ten years and a few for this artisanal chocolate factory launched in Gap, in early 2014, by Anne-Lise Signouret! Thanks to its success, the parent company has grown in Grenoble, Marseille and now Aix-en-Provence, where Anne-Lise's great-grandparents were already retailers on this same rue Mignet, in the heart of the historic center.

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Dans le village du Tholonet, l'équipe de la pâtisserie Leroy revisite les grands classiques de la pâtisserie française et imagine des desserts innovants depuis plus de 30 ans. Claude Leroy, maître-artisan pâtissier originaire de Provence, épaulé par de talentueux passionnés, vous élabore des créations savoureuses et raffinées. Un large choix d’entremets classiques et traditionnels, ainsi que de délicieux gâteaux et pièces montées personnalisés vont sont proposés. Les créations sont disponibles uniquement sur commande, destinées aux particuliers et pour tout évènement privé ou professionnel. Service de livraison.

Artisanal and healthy pralines. Remembering the darlings of the beaches of yesteryear that Arnaud and Céline created Monsieur Praline. Their multiple creations combine gluttony and health: significantly reduced sugar levels (only 33% of unrefined brown cane sugar) and various nuts, all without additives. After Cassis and Aix-en-Provence, it's time for Saint-Rémy, the city of Nostradamus, who we forget was one of the first authors to write about confectionery!

The sweets from the oldest calissons factory in Aix. The Brémond grocery store was founded in 1830 on Cours Mirabeau, before moving in 1986 to Rue d'Italie where the shop dedicated to sweets is still located. The range of confectionery — calissons, nougats, candied fruits, crunchy fruits and other delicacies from the South — is now combined under the historic brand “Brémond Fils”, which already covered the institution's sweets at the beginning. A second shop in Aix, rue Bédarrides, hosts a workshop for making cookies and the whole range of savory products.

Support authentic local beekeeping. Butinarello, which means “forager” in Provençal, is the name of the honey house of Quentin and Caroline, two young beekeepers harvesting whose honey and hive products (royal jelly, propolis, fresh pollen) are organic. Their model? Pastoral beekeeping, which consists in having the hives transhumed according to the flowers and the seasons, from the Côte Bleue to the Luberon. We love raw honeys with perfect traceability: labeled “IGP Miel de Provence”, they reflect the terroirs and flora harvested by bees.

Maître artisan pâtissier, Marc Favalessa, fort de ses nombreuses expériences chez les grands noms du métier, de son savoir-faire incomparable et son inventivité, a acquis une large renommée avec sa boutique dans tout le pays d'Aix. Ce féru de pâtisserie n'a qu'une devise : régaler les gourmets grâce à des produits à base de matières premières nobles. À l'aide son équipe, il ne cesse de peaufiner ses recettes et de créer de nouvelles pâtisseries pour vous régaler. Pièces montées artistiques en choux et nougatine, wedding-cakes, gamme de macarons...Dégustez une farandole de gourmandises créées au fil des saisons !

A butcher shop like no other in the heart of the pedestrian center. In this store where craftsmanship is king, meats are cut and decorated on the central island, in front of customers, after having been selected from the open wall windows. The team is passionate and attentive.
As for the appetizing catering range, she recalls that the founder previously owned a renowned butcher-restaurant in Le Tholonet: here, we like to cook!

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Stock up on very good meat products (but not only!) in the center of Aix. Located just above the ring road, on the Pasteur side, this house, which has existed since 1972, has been managed for several years by Julien Granier, a former engineer who has turned butchery by passion. Very demanding on sourcing and quality, the latter rigorously selects meats, hams, terrines and sausages. The cutting and the preparation are carried out on site by experienced butchers. The catering range and the cheese department are in line.

The pleasure of pralines in a healthy and handmade version. Remembering the scrunchies that were once sold on the beaches of Provence, especially in Cassis where they opened their first store, Arnaud and Céline created Monsieur Praline. Their credo: keep the spirit of the gluttony of yesteryear by considerably reducing the quantity of sugar (only 33% of unrefined brown cane sugar), by varying nuts and by creating original recipes, all without additives. A tip: go and have a snack!

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Amoureux du Japon, Mathilde et Joris ont fondé l’Atelier du Mochi en 2019. Née de leur passion commune pour la pâtisserie nippone, l'Atelier est la première boutique dédiée à l’univers du mochi glacé artisanal et provençal à Aix-en-Provence. Des produits soigneusement sélectionnés originaires du sud de la France, et une fabrication 100% artisanale et locale grâce au laboratoire de production installé sous la boutique... Profitez d'une pause gourmande et qualitative pleine de douceur, accueillis avec délicatesse par les gérants à l'enthousiasme communicatif ! Possibilité de commande en ligne.

Le plaisir et la convivialité d’une table vigneronne. Chaque année d’avril à septembre, ce restaurant éphémère ouvre ses portes au cœur des vignes du domaine Figuière, que la famille Combard conduit avec passion depuis plus de trente ans. Sébastien, cousin des propriétaires, y propose une cuisine de saison fraîche, colorée et ponctuée d’inspirations du monde entier. Ses créations s’accordent parfaitement avec les vins bio élaborés sur place
(AOP Côtes de Provence et IGP Méditerranée). Réservation plus que conseillée !

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An immersion in the Provençal region in the heart of the village of Lambesc. In this 17th century post house^E century renovated into a wine cellar, the discovery of the estate's organic wines and olive oils, which has been managed for five generations by the Audibert family, takes place in a spirit of sharing and conviviality: free tasting all year round, visit the winery every day at 15:00 (15€), seafood tasting from the Étang de Thau, tasting of seafood from the Étang de Thau on Saturdays from September to May from 10 am, workshop pairing fine wines and exceptional chocolates from the Mathieu Thau chocolate factory Aborcia (€50), etc.
Mark your calendars!

Ce petit domaine authentique, construit autour d’un ancien ermitage, est bichonné par Christian Valensisi, ardent défenseur du travail à l'ancienne. Ses vins frais et vifs sont en vente au domaine ou chez le primeur du village.

The ambiance. Summer and winter, for an afterwork or an evening with friends, it is good to meet up in this cozy bar that looks like an Irish pub. The beer cellar has no less than 120 bottles and 15 others on tap, as well as wines, spirits, cocktails and soft drinks, with optional gourmet platters to share. Concerts, karaoke, blind tests and other festive evenings punctuate the week. For all gay lads aged 0 to 90!

Converti en agriculture biologique et associé au grand site de la Sainte-Victoire, le domaine couvre 40 hectares de vignes soumis à un climat semi-continental. Château Gassier y élabore des vins rosés d'une grande finesse, telle que la fameuse cuvée "Esprit Gassier", intensément aromatique. Des évènements sont organisés tout au long de l'année, pour une véritable immersion au cœur du vignoble. Dégustez les vins du domaine tout en profitant d’une mélodie de tango, d’une pluie d’étoiles ou encore d’un chef d’œuvre du 7ème art !

Traditional wines and olive oils. On the sunny terraces and hillsides of southern Luberon, this vineyard was founded in 1998 by Louis-Michel Brémond, agricultural engineer and oenologist, within the family farm property. The vines, managed with respect for the natural environment and cultivated organically since 2008, produce wines of great finesse that fully express the land. On the oil side, 600 olive trees, mainly of the Aglandau variety, share with the vineyard the sweetness of this enchanting site.

The elegance of the wines and the setting of this place steeped in history since 1118! Long closed to the public, this 12th century wine estate^E Century has come back to life ever since
the arrival in 2021 of Jean-Marc and Wendy Gobbi, the new owners. The castle is a former priory surrounded by 13 ha of vineyards and olive trees
and lavenders. Between natural splendors, bare stones, Romanesque chapel and paved courtyard, the site has a crazy charm! The vineyard, located in the Luberon Regional Natural Park, has regained its letters of nobility: racy and fruity reds, fine and long-lasting rosés, floral and acidic whites.

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Les sélections pointues d’un caviste indépendant. La Cave du Vigneron est une affaire de famille : au début des années 2000, le sommelier Stéphane Jaen, formé à l’Université du Vin de Suze-la-Rousse, a repris les rênes de l’enseigne créée par son père en 1978. Celle-ci compte aujourd’hui trois adresses à Aix et alentour. Des cavistes diplômés sont là pour servir de guides dans les 2 000 références de vins, champagnes, spiritueux ou bières proposés en boutique.

Situé à Lourmarin, le vignoble de Château Fontvert, exploité par une seule et même famille huguenote depuis plus de trois siècles, a su conserver les exigences et le goût du travail soigné de sa famille fondatrice. Orienté vers la production d’une vendange saine et de qualité, dans une optique de préservation de l’environnement, le domaine travaille la totalité du vignoble en agriculture biologique et biodynamie. Couvrant une vingtaine d'hectares ; syrah, grenache, mourvèdre, vermentino et grenache blanc s’y expriment pleinement pour donner naissance à des vins d’exception !

The typicity of Provençal wines. This 51 ha estate was created in 2001 by two families of winemakers on the outskirts of Rognes. Nearly twenty-five years later, Naïs wines have acquired a solid reputation. On these sandy-silty and clay-limestone lands, they are produced in all three colors with grape varieties typical of the region. The modernity of the cellar guarantees optimal vinification while respecting the grapes.

The retro and sustainable pleasure of an old-fashioned drugstore. In this pretty shop in the center of Aix, Marine the ex-chemist offers all the classics of yesteryear for a healthy home: household, hygiene and care products, accessories, kitchen utensils and even decorative items. All are selected from a perspective of sustainable development, with ethical manufacturing and origins from Provence or France, sometimes from Europe. Some are available in bulk. Impossible to come out empty-handed!

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Recharge your batteries in an exceptional institute. On the shores of Rènecros Bay, the wellness center of the 5* Thalazur Bandol-Île Rousse hotel offers the best of thalassotherapy, in the immediate vicinity of the sea, and the spa with a complete range of face and body treatments. These are made with Origine products, a Provençal brand based in Gémenos, and Carita, a prestigious French beauty brand with an international reputation. A break to (yourself) for a few hours or during a 100% relaxing stay on site.

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Le meilleur des cosmétiques marocains. L’huile d’argan, le savon noir ou le ghassoul, c’est chez Argania ! La boutique distribue les produits bio de la marque Nectarome, élaborés près de Marrakech depuis 2007 par une coopérative de 90 femmes réunies autour d’un jardin botanique, et ceux d’Huilarome. Excellents conseils en boutique pour la peau ou les cheveux. N’hésitez pas à demander un soin visage.

Discover the fascinating world of optical art. This architectural center, which combines architecture and art in a structure made up of hexagonal cells, was designed and built in the 1970s by the visual artist Victor Vasarely. He, a visionary and steeped in humanist values, saw this futuristic project as a museum but also an artistic center, an exchange laboratory and an educational place. An exciting and cheerful visit for aesthetes of all ages, with the added bonus of a rich program: temporary exhibitions, conferences, shows, concerts, workshops...

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Feel the Aix vibrations in this institution on the Cours Mirabeau.

As for the brasserie, the aptly named Mirabeau offers homemade cuisine based on fresh and seasonal products, mostly sourced from short circuits. The warm atmosphere invites you to take a gourmet break at any time of the day.

As for the spa, it is difficult to choose between a steam room, sauna, jacuzzi, jacuzzi, relaxation area, massage or treatments carried out with the French cosmetics brand NUXE, recognized for the quality of its products and the expertise of its protocols. What if we took everything?

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Do good for your body and mind. Between massages, energy treatments, beauty rituals, beauty rituals, aquasport sessions, aquasport sessions, steam rooms, saunas, jacuzzi or detox treatments, the offer of Thermes Sextius adapts to all desires. A studio dedicated to fitness allows you to work on muscle building gently. Everything takes place in a cocoon of serenity and an exceptional setting, since this mythical establishment in old Aix is built on the remains of Roman baths.

The poetic beauty of genuine designer jewelry. Andreline, founder of Saoya, started in 1991 with unique pieces made from natural roses. Immediate success! Since then, numerous other inspirations, from nature and cultures around the world, have enriched the creations that Andreline is now developing with her daughter Emma. Each collection is represented by necklaces, bracelets, earrings, earrings, brooches, rings and pendants,
and comes in several colors.

Besoin d’une parenthèse de détente ? Ce salon dédié au bien-être est spécialisé dans le massage thaï traditionnel. Très ancien et fondé sur les lignes d’énergie du corps, celui-ci favorise notamment élimination du stress, revitalisation de l’organisme et amélioration de la digestion. L’équipe diplômée propose aussi des massages aux huiles bio, de la réflexologie crânienne et plantaire, et même un soin pour les femmes enceintes. Tarifs : de 50 € pour 30 min (duo 80 €) à 105 € pour 90 min (duo 185 €).

Chouchouter ses mains et ses pieds. Les soins des mains commencent par un rituel manucure, puis se prolongent par une pose de vernis classique ou semi-permanent. Ces derniers sont sélectionnés dans les belles palettes de O.P.I, chouchou des modeuses, 1944 PARIS, marque française éco-responsable, ou Manucurist, green et vegan. Pour les pieds, les produits professionnels de la marque allemande GEWHOL réparent les zones sèches ou abîmées et lissent les petites imperfections. Des ongles parfaits et du temps pour soi !

Eco-responsible fashion and a radiant welcome. In the heart of the village of Fuveau, this charming consignment shop, which has just been renovated vigorously, offers a sharp selection of second-hand clothing for women and teens. The magic has been happening since 2016 thanks to Malou, an outstanding consultant who, after working in the world of luxury, takes care of trends, seasons and the development of her clients. You can also find in store: jewelry or handmade bags, decorative items and other accessories from local designers. A feminine, intimate and joyful cocoon for all styles and budgets.