Auberge la Ferme sur Aubagne

Everything is magnificent there! The welcome, the meal, and the place!

Very nice home. The food is good there. The dishes are extremely generous. And the smile always present.

An extraordinary evening, timeless... The setting is idyllic, an incredibly well-maintained estate which offers us delicious flavors. I discovered new flavors and ideas from starter to dessert and everything was really delicious (I didn't sign a commercial collaboration to make this comment haha ​​but this restaurant is a must to discover at least once in your life) A menu that changes very often since it adapts to the harvests of the garden and the producers with whom it works. Even the bread is homemade! Clearly unbeatable value for money The service is also perfect. A huge thank you to Patricia, the owner of the restaurant, who does her job with passion and who has a heart on her sleeve like you rarely see. In short, it was GREAT 🫶

An excellent address to discover if you haven't already. Refined dishes from our beautiful Provence. With the owner who makes your mouth water when she explains all the good dishes on her menu. We want to taste everything...

We reach the Auberge la Ferme in Aubagne located in a nest of greenery at the foot of the Alpilles, a bucolic scene so beloved by Marcel Pagnol. This writer wrote a tetralogy, Les Souvenirs d’Enfance which contains The Glory of my Father, The Castle of my Mother, The Time of Secrets as well as The Time of Love which relate his childhood, his vacations and his sentimental emotions. The pastoral and picturesque theater of this narration is located in the Garlaban hills which overlook the town of Aubagne. As soon as we walk through the door, we are amazed by the setting of the typically Provençal building. A sumptuous stone fireplace where the logs glow gaily, sits in the middle of a room with elegant decor which harmonizes with the warm atmosphere of the welcome dedicated to us. Here and there, paintings adorn the walls which are extremely reminiscent of the work of Vincent Van Gogh. The author is none other than the sister of our hostess. A multitude of old plates with sculptures in the round made of figurines in Occitan tones adorn the wall. No card. Like an illustrious opera speaker with a lilting, very expressive accent, Patricia, the owner of the place, declaims a tirade of dishes with breathtaking eloquence. We hang on his lips. This poetry makes our mouths water. To enhance his menu, Jean-Louis, the ballet master, carefully chooses local products that will delicately tickle our taste buds. To start, the aperitif, a homemade kir, appetizers: a black olive tapenade and a fig chutney placed on toasted bread. As a starter, wild boar pâté is topped with a few chanterelles lightly fried in olive oil and garnished with young shoots as a salad. For the main course, a shank of lamb with local aromas and perfectly tender flesh was cooked for six and a half hours. It is decorated with wild mushrooms and garden vegetables. As Maurice and I did not know the pied packets, a Marseille specialty, a casserole was offered to us. An apostille should be noted before continuing with the details of these tasty dishes. The origin of the packet feet dates back to the creation of the Phocaean city, two thousand six hundred years ago. Gypsis, a Celto-Ligurian princess whose tribe reigned in the region, urged to marry by the king, her father, chose Protis, a Phocaean captain who had just landed. She first offered him a cup of wine, then, as a token of love, rolled lamb strips, stuffed with flesh and fragrant herbs. This dish became the ancestor of Marseille packets, to which lamb's trotters would later be added. In reality, this recipe was invented at the end of the 19th century. It was then the traditional snack for workers, which later became the custom for Christmas dinner. For this innovative attempt, we have to make a wish. I hope mine works. I skip the cheese: a very small portion of goat's cheese and fig jam is offered by the hostess with a rather convincing pout. When the dish arrives, Maurice asks her if she isn't a little Pinocchio. In fact, "small" meant a good piece. To make up for it, Patricia, with her naughty look, comes to sit on my man's knees, in all goodness, in all honor. To rest our full bellies, a pear sorbet with Poire William alcohol, a strong coffee and its sweet treats complete this typical feast. For several decades, Jean-Louis and Patricia have devoted themselves and worked tirelessly to ensure that the time spent at their home remains unforgettable thanks to their abundant and authentic culinary art. We didn't think we were saying that well!

De l'accueil à la restauration tout était parfait. Plats de cuisine raffinée très copieux. Cadre sur la terrasse très agreable. Rapport qualité/prix rien à dire.

An incredible atmosphere emanates from the place. We feel good there. We enjoyed all these dishes which were presented with such enthusiasm by the manager that we wanted to taste them all. The portions are copious, the evening is relaxed, the restaurant has a real identity. I highly recommend.

Incroyable moment culinaire mais pas que ! Un accueil adorable, bienveillant, avec un menu décliné avec Poésie par Patricia la patronne, une personne incroyable Tout est excellent, fait avec des produits locaux et amour Un lieu hors temps, au milieu des collines de Pagnol, perdu, loin de tout ...avec un chêne de 400ans dont le tronc est enterré de 40m, 10 hectares de silence, de nature au séparés pour la rando du garlaban Une cuisine juste goûteuse, délicieuse, généreuse Merci à nos amis pour nous avoir fait découvrir cet endroit magnifique

What can I say, except perfect in everything: cuisine, setting, service and special mention for the owner: she doesn't announce the dishes, she recites them. What happiness!!! The best address, by far, in the entire region.

Very pleasant welcome, magnificent view.