LE P’TIT BOUT
Atypical restoration in the basement in a vaulted cellar in Aix-en-Provence offering a fresh and homemade cuisine.
A narrow street close to Cours Sextius. Everything takes place in the basement in the pretty vaulted cellar of the 18th century. Everything is fresh and homemade: wild-mushroom cappuccino with truffle oil and its egg casserole, brochettine of duck breast with gingerbread spices, crusty tuna with angel-hair pasta, Asian flavour... Try the fabulous dish of happiness: assortment of soup cappuccino of the rock fish with chestnut, salmon tartar and avocado mousse, mikados of prawns and seafood cassolette. Lovers of fresh homemade pasta will enjoy this side dish. Steamed! The croissant of vegetable confit is succulent. The desserts are worthy of the main courses, such as for example the chocolate fondant with the cocoa flower Bailey's cream or the honey apple in casserole in Tatin sisters way. And when we say cellar, we mean wines! The chef enjoys making you discover good vintages that are little known: château Cabesac (AOC Minervois), Petit Arthur, Champagne Franck Bonville, Chateauneuf-du-Pape Juliette... Good, hearty and quality/price ratio interesting.
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And excellent value: price.
Bravo