|
Restaurant Rating |
| Michelin |
3 forks |
|
| Bottin gourmand |
1 star |
|
| Gault Millau |
1 toque |
13/20 |
| Pudlowski |
1 plate |
|
Close to Aix-en-Provence,
on the Cézanne route, come discover landscapes with warm
colours, smells of thyme, rosemary, bathing in the silvery light
of the Sainte-Victoire Mountain. 
A very soothing atmosphere, very far from any city noise awaits
you, and Danielle and Natacha both welcome you with warm smiles
and nice little attentions… leading you to a table where the
Chef’s specialties await you!
The dishes are numerous and
varied and are all very authentic.
Authentic just like the Provence surrounding it, where René
Bergès finds a big part of his inspiration; an inspiration
of flavours that will explode in your mouth all along your meal,
a creative inspiration as well.
The Chef’s cuisine
makes excellent use of shellfish and fish from the Mediterranean
(sea perch, red mullet), and adds Mediterranean touches and
smells to the best poultry (tender pigeon, duck from Challans).
The Relais Sainte-Victoire has three dining rooms, and the big
windows open on to a magnificent landscape of hills and cypress
trees.
The first dining room is in fact a very cosy veranda – inspired
by Italian patios - where rather large tables and comfortable
chairs add to the pleasure of tasting gourmet cuisine.
The other two dining rooms are inside the original and traditional
Provence building, and are decorated with colours that change
according to the season.
But whatever the season, regulars will always find the collection
of barbotines, pride of the hostess!
You simply have to come and try the simple, warm and natural
atmosphere of the place ; through the ideal gourmet special
menu, you will experience an adorable journey through local
flavours…
*******************
The menu changes according to
seasons and the market.
The menu below is only an example.
Drinks
Glass of champagne or home made cocktail
Appetizers
***
Starters
Pork ravioli, flavoured with herbs,
Truffle cream « Tuber Aestivium »
or
A mix of potatoes and Irish salmon,
Mixed vegetables, tuna and red mullet paté,
Sour sauce with horse-radish
or
A traditional bread crouton,
Slices of truffle « Tuber Aestivium »,
Duck foie gras terrine, small salad
***
Gabrielle sorbet : rosemary sorbet and thyme liqueur
***
Main courses
Fish of the day (sea perch, red mullet, sea bream…)
Boulgour risotto, poulette sauce with mussels
or
Lobster fricassee with mild spices,
Some vegetables of the season, creamy sauce
Thin slice of duck foie gras, foie gras flan,
Pigeon parmentier, meat juice
or
Rabbit filet from the Charolles region (Burgundy)
Marinated in spices, grilled a la plancha,
Some French beans from Meyreuil,
Caillette, truffle butter « tuber Aestivium »
***
Desserts
A little bit of everything: chocolate, ice cream…
According to Laurent Pierron’s inspiration
or
Iced bitter orange soufflé, rosemary biscuit,
Raspberry sauce
or
Chiboust cream with couscouille liqueur,
Fennel flavoured chocolate cake,
Olive oil biscuit, thyme ice cream, red fruit sauce
Meringue and caramel cream
To go with your dessert
*******************
Restaurant information :
Avenue Sylvain Gautier
13100 Beaurecueil - France
Open :
12 to 1:30 pm
7:30 to 9 pm
Closed on Sunday nights,
Mondays and Fridays (November to March)
Closed on Sunday nights,
Mondays and Fridays for lunch (April to October)
Closed for holidays: 1st week of January
Bookings :
48h beforehand
For week-ends, please book at week’s beginning
Services :
Air conditioning
Private party room
Wheelchair access
Terrace
Car park
Pets allowed
Languages spoken: English, German, Spanish
Hotel
Access :
Car park
