Ze Bistro - Aix-en-Provence

At the restaurant I have the chance to love almost everything (or to hate almost nothing)...This characteristic (it's acquis...not the innate) not being present in everyone I advise: if you are a painful (I have full in my entourage) that can only swallow a meat on 3 (generally it's beef,) a fish on 21 (in my entourage) I'll give you this address. The principle? We don't know what we eat! Well, we know that. but only when you're served. Don't ask the chief to say anything! (this is the principle one point is all). We'll just ask you if there's allergies and the rest of us... we're trusted, so we can't choose anything? Two things: 1. the number of dishes (which determines the menu price in 3 or 5 or 6 dishes) and 2. wine. Every day, the chef does his shopping in fresh products and cooking what seasons or dealers have to offer better. the kitchen is refined and sought after, the cooking perfectly mastered, the perfect seasoning (at my taste of course)...This mixture between a perfect technical mastery (sign of a larger table...all see its pedigree on its site) and selected products and the top surprise very pleasantly when one finally thinks that one is in .un bistrot (well yes the nomtro is short But what is bluffing is the knowledge (the passion?) of the chef for wine. the wine map is therefore quite surprising and allows to be enjoyed (at all prices in the end). I even learned something: the simple principle of a met-vin agreement based on the color-local principle that works in 90% of cases....the principle is .... chut ! . put the question yourself by going to discover ze bistro ....

We had dinner last night for the first time in this establishment. Very nice home, nice setting and excellent gourmet cuisine. We see the products are fresh and cooked with talent. A paste in a croute to the ancient divine, a fine pie with a fabulous onion and truffle and a wonderfully cooked lamb! We'll go back.

The name could be misleading: there is no paper in the bistro. choice of meat or fish menu and formula 3, 5 or 6 dishes (the meat or fish menu also includes dishes only with vegetables or cheese.) Tell them if you're allergic or you don't like any ingredient in particular. the chief takes care of the rest, and you no longer find yourself in a bistro, because the quality of the preparations is decidedly high. excellent service, punctual, friendly and competent. positive detail: the whole dinner is accompanied by a single knife, beautiful and functional, specially designed for the restaurant. negative detail: a shrimp had not been perfectly cleaned from the intestine. Given the average prices in the region, the relationship with quality is definitely positive. excellent wine.

Lots of bluffs!Entrée paté en croûte du monoprix! One hot dish on five, it's like being in a canteen.Trop expensive for it to be.I'd be suspicious in the future of Michelin's guide.

In a Zen decoration we enjoyed a weekday evening an inventive, very scented kitchen, and this in a quiet, allowing to chat with leisure without being embarrassed by the sound level, and with a nice service. special mention with dessert and ice at the shuttle, a marvel.