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As the son of a fisherman, I admit to having a preference for fish, which I enjoy pairing with flavors taken from the land. I blend soft, chewy and crunchy textures, I pair the sweet with the tangy, I cook with jubilation, free from fear and pretension.
My food is hearty and authentic, inspired by the Alpilles region awash with different Provencal olive oils for which I've even curated a tasting menu.
“L’Oustau de Baumanière“: closed Wednesday and Thursday all year round.
“La Cabro d'Or”: closed from October to May on Mondays and Tuesdays.