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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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