Réservation Château De La Pioline, Restaurant à Aix-en-provence

Riku

3 months ago

5

The restaurant is within the walls of an ancient castle. This castle was once part of a hotel, but the establishment faced challenging times, leading to its closure and leaving behind a restaurant that has endured and flourished. Despite the absence of tablecloths on the worn tables, the culinary experience was taken for granted for the Michelin-star excellence. Each course is a revelation, filled with surprises and emotions that delight the palate. The deer meat, in particular, is incredibly tender and fresh. While detailing the appetizers here would spoil the surprise, Each dish is crafted to evoke wonder and appreciation, making the journey to this historic restaurant worthwhile. Voir plus

Virgil Vincent LAM (Nani)

4 months ago

5

Gastronomic cuisine with finest wine. The service is great. You can have great culinary experiment, with local foods (olive is the main theme). I won't spoil because you need to be surprised to fully enjoy the experience. The chef is very nice. You can directly talk to him through the view on the kitchen. Voir plus

Andre Blanchet

9 months ago

5

We had a great dinner here. We met chef Pierre Reboul upon entry and we were sat on the terrace as requested. Food was well paced, although the tables could have been wiped before sitting us down, they were very dusty and dirty (can't complain when on the terrace but a higher attention to detail necessary when receiving such high quality dishes and presentation). There were a few absolute standout dishes. The green and black olive course in oil was absolutely incredible - one of my favourite bites at a restaurant - ever! The smoked haddock cream amuse bouch with lemon caviar was absolutely amazing, and I additionally loved the eel and beet amuse. My wife was absolutely in love with the dessert which tasted like the best creamsicle flavour (I know - very western for me to compare to something so basic) but it was divine. The Arctic char and wild leek tempura was also an absolutely stellar dish. The only thing we were too fond of was the anchovy mousse as part of the anchovy dish, it was acidic and quite pungent, although my wife (who hates sardines and anchovies) said the fried sardine with the cream sauce was amazing. I don't know why it wants you to rate rooms, service and location, but if I were to rate as normal restaurant in here; Food: 5 Service: 5 Atmosphere: 4 (it just didn't seem super well kept up). Amazing dining though. Thank you. Voir plus