Gastronomic restaurant Aix-en-Provence
The Chef’s Table
A front row seat!
Intimate moments of sharing and exchange, for an unforgettable dining experience.
The Chef's Table welcomes you to sit toe-to-toe with Pierre Reboul and his team and discover the unique atmosphere of a kitchen at work, while chatting to the passionate and enthusiastic Chef.
Dinner in the kitchen with a surprise menu
4 people minimum
From October to the end of May
Work, research, inspiration
Pierre Reboul likes to enjoy himself but not just that. He’s also patient and hard-working, capable of fine-tuning a dish for months, even years, so that everything is perfectly executed and the final creation is a true symphony of flavours.
Thanks to his solid foundations and rigour, acquired in the various starred establishments where he trained, he can allow himself full creative freedom that is utterly unforgiving of any technical error.
In his gastronomic restaurant in Aix-en-Provence, the work that goes on between the produce and the dish that finally leaves the kitchen, is one of diligence and intensity.
To delight and amuse, surprise and astonish, yes, but without ever compromising on the importance of a job well done.
Creative cuisine
For Pierre Reboul, cooking is a game to be played seriously!
Having fun while maintaining an element of gravity: a philosophy that punctuates the life of this dynamic, passionate, charismatic and spontaneous Chef.
In the dishes of his Aix-en-Provence gastronomic restaurant, we discover his imagination, audacity and even a little mischief; he who readily favours the more unconventional approach so as to better surprise us.
Unexpected pairings, unusual shapes, surprising creations, without ever losing sight of technical know-how and precision, because behind every wonder lies a true labour of love.
Hard work, daring, local produce and a story to tell: these are the star ingredients for veritable gourmet delights.
Information, contact, booking
The restaurant is open on Tuesday and Thursday to Saturday from 12:00pm to 12:30pm and from 7:30pm to 8:30pm.
The Chef’s Table welcomes you from October to April.
Contact the restaurant:
By phone:
+33 (0)4 42 52 27 27
By e-mail:
restaurant@chateaudelapioline.com
Pets are not allowed in the restaurant.
Pierre Reboul dishes can also be enjoyed in the comfort of your own home, thanks to his shop, Drive Etoilé : succumb to your yearnings for escapism at any time!
The signature dish
His signature dish?
A trick question for a Chef who is always on the move, never stops creating and innovating, and has a strong desire to constantly surprise his clientele. At Pierre Reboul's, the dishes change in line with the passing seasons; the arrival of the produce and in tune with the Chef's imagination and inspiration...
But for 20 years now, one particular dish has followed Pierre Reboul wherever he’s gone: worked on, reworked and refined over the years, it is now an absolute must on the menu, and is much appreciated by both regulars and curious visitors, eager to discover this velvety explosion of flavours.
Pierre Reboul’s foie gras flamby: a creation in his image. Audacious and gourmet with a childish and amusing shape, it offers a play on temperatures between the warm foie gras royale and the hot caramel, and a perfect balance of sweet and salty, with the depth of flavour picked out by Camargue salt and Espelette chilli pepper.
Creation, creativity, audacity
There are no half measures with Pierre Reboul, both in the city and in the kitchen. He is all about risk-taking and the perpetual search for culinary thrills and gastronomic experiences.
Overflowing with imagination and creativity, his sole objective is to surprise, delight and indulge his clientele, allowing them to enjoy a unique culinary interlude comparable to none other.
He composes a dish much in the same way as he would write a song: the produce sets the tone, then the Chef arranges the harmony to the tune of sweet, salty, sour or bitter notes.
Daring to venture off the beaten track, experimenting with new combinations, playing with temperatures, de-structuring a product and reinterpreting a classic dish: the Chef's driving force is the pleasure he derives in creating dishes from excellent local produce... And the emotions we experience on tasting them.
Love of the produce
In his words and in his dishes, Pierre Reboul pays a heartfelt tribute to the producers who work tirelessly to allow chefs like himself to compose their scores with such high-quality dishes.
Simple produce, harvested from this bountiful Provencal soil, that the Chef then respectfully reworks and reinterprets, bringing to it his legendary touch of extravagance that will tempt him to use a beetroot in all its many forms, or create a wholly original olive-inspired dessert.
Eternally grateful for the rich and flavoursome produce provided by this southern region, Pierre Reboul, who has surrounded himself with a network of loyal producers in the vicinity of Aix-en-Provence, is keen to assert the support his gastronomic restaurant lends to the local food movement.
With honey heralding from the Hautes-Alpes, saffron from Puy-Sainte-Réparade and fish from sustainable fishing in Grau-du-Roi…
And by a quirk of fate, that is not very surprising once you know his cuisine, Reboul sources his Arctic char from the very same fish farm that used to supply his grandfather's inn - a farm in a remote spot at the foot of the Vercors mountains…