Chateau de la Pioline sur Aix-En-Provence

Just exceptional, inventive, creative, unique, welcoming...... A journey for the taste buds... Unforgettable evening...

Always an extraordinary pleasure to taste these exceptional dishes! It is a true taste and visual spectacle. The team is up to the task. Don’t hesitate, it’s fabulous!

Restaurant located in an idyllic setting. The quality of the cuisine lives up to its reputation. Attentive and very pleasant staff with a sommelier who contributes to this otherworldly customer experience.

Exceptional experience! The trompe l’oeil is impressive, the dishes succulent. Well done

Déjeuner très agréable sur une terrasse ombragée. Nous avons opté pour le service en 4 étapes et nous avons été comblés! le flamby de foie gras a émoustillé nos papilles tout comme la déclinaison autour de la sardine et le calisson revisité . Je vous recommande vivement cette belle table

Quel talent que ce cuisinier ! une table excellente avec beaucoup de recherche et d'originalité. Une qualité sans faille pour tous les plats. Nous avons hâte d'y retourner

Quite rustic, lack of maintenance of outdoor spaces, but still exotic just a stone's throw from the city

Restaurant located in a sublime setting. The quality of the cuisine lives up to its reputation. Attentive and very pleasant staff. We notably tasted the foie gras flan, the Kobe beef, the cauliflower with oysters or the chocolate and pea mousse. A real mix of atypical and original flavors.

We had a great dinner here. We met chef Pierre Reboul upon entry and we were sat on the terrace as requested. Food was well paced, although the tables could have been wiped before sitting us down, they were very dusty and dirty (can't complain when on the terrace but a higher attention to detail necessary when receiving such high quality dishes and presentation). There were a few absolute standout dishes. The green and black olive course in oil was absolutely incredible - one of my favourite bites at a restaurant - ever! The smoked haddock cream amuse bouch with lemon caviar was absolutely amazing, and I additionally loved the eel and beet amuse. My wife was absolutely in love with the dessert which tasted like the best creamsicle flavour (I know - very western for me to compare to something so basic) but it was divine. The Arctic char and wild leek tempura was also an absolutely stellar dish. The only thing we were too fond of was the anchovy mousse as part of the anchovy dish, it was acidic and quite pungent, although my wife (who hates sardines and anchovies) said the fried sardine with the cream sauce was amazing. I don't know why it wants you to rate rooms, service and location, but if I were to rate as normal restaurant in here; Food: 5 Service: 5 Atmosphere: 4 (it just didn't seem super well kept up). Amazing dining though. Thank you.

Superb, magnificent place, very friendly and caring staff. Very elaborate dishes and the chef at the top to complete our visit.