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Just 20 minutes from Aix, Antonin Wishart offers inventive market cuisine, using local produce, vegetables and fresh fish.
I fell in love with Le Préau, its chef Antonin Wishart and his young brigade, the fresh, inventive cuisine, the setting and the atmosphere. A perfectionist down to the plating and the welcome, the chef advocates short circuits, drawing as much as possible from the family kitchen garden and henhouse, if not from local producers and market gardeners. He does a marvellous job with fish, which he catches directly from local fishermen. The art of saucing is a must if you opt for meat, as the full-bodied juices are divine. Don't forget dessert.
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Members' reviews on LE PRÉAU
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Personnel au top.
Une ambiance « comme à la maison » tout en ayant une cuisine de haute qualité avec de bons produits frais !
La carte laisse le choix entre 2 entrées, 2 plats et 2 desserts et tout est succulent !
Je recommande vivement
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La salle donne sur la cuisine ouverte, l'ambiance est conviviale, le vin y est bon.
Menu à 29€ les midis, 32€ les dimanches, 44€ les soirs : entrée plat et dessert.
Photos : les deux entrées (ceviche de dorade royale et poulpe grillé) et en plat le filet de bœuf charolais