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Experience the culinary artistry of Chef Matthieu Dupuis-Baumal at Le Art, a gem nestled in Aix-en-Provence where Provençal flavors harmoniously blend with subtle Japanese influences to delight your palate in an elegant setting. This menu showcases inventive dishes that are as visually stunning as they are flavorful, crafted with care and premium ingredients sourced locally and beyond.
Starters and appetizers
While the menu details focus on mains, Le Art’s starters set the tone with fresh, refined bites that prepare your senses for the journey ahead. Expect delicate combinations of seasonal vegetables and seafood, inspired by the region’s bounty, all presented with the chef’s signature artistic flair.
Mains
Couleurs et saveurs is a vibrant symphony of flavors featuring chrysanthemum artichoke, velvety candied leaves, and classic Oscietre caviar, paired with delicately sourced trout from L’Isle-sur-la-Sorgue. The dish is brightened with Corsica’s grapefruit, tender lamb from Sisteron roasted with fragrant hay, and fresh asparagus from Malauque’s farm. To finish, a sweet touch of Madagascan vanilla light cream infused with elderflower creates a memorable finale.
Provence vagabonde presents a sophisticated journey through Provence with purple artichoke and Oscietre caviar accompanied by a luxurious yuzu and champagne sauce. The dish includes tender abalone, fennel mash with iodized juice, and trout from L’Isle-sur-la-Sorgue. Accents of Corsica’s grapefruit and red mullet lacquered with saffron add layers of complexity, while a refreshing fennel and lemon seasoning, olive oil drizzle, and a palate-cleansing yogurt sorbet complete the experience. The dessert echoes with strawberry from Mont Ventoux and Madagascan vanilla cream with elderflower infusion.
Notre fil d'Ariane, un labyrinthe de charmes is the pièce de résistance, weaving an intricate labyrinth of flavors. It layers purple artichoke and Oscietre caviar with yuzu and champagne sauce, abalone, fennel mash, and iodized juice. The dish is elevated by red mullet lacquered with saffron and fennel freshness, succulent Carabineros from Huelva flambéed on a stave with tamarind and head juice. Lamb from Sisteron roasted with hay, asparagus from Malauque’s farm, and lemon-olive oil accents provide depth, while a side of yogurt sorbet refreshes the palate. This culinary masterpiece finishes with strawberry from Mont Ventoux, Madagascan vanilla light cream, and elderflower infusion.
Desserts
Desserts at Le Art echo the sophisticated simplicity of the mains, featuring local fruits like strawberry from Mont Ventoux paired with Madagascan vanilla cream and subtle elderflower infusion. These sweet endings are crafted to balance richness and freshness, leaving a lasting impression.
Drinks and wine
Le Art offers an exceptional wine list that perfectly complements the refined dishes, featuring local and regional selections including prestigious bottles like Côte-Rôtie. The restaurant excels in pairing wine with each course to enhance the flavors, making your dining experience truly memorable. While beer is not served, the cocktail and coffee offerings add versatility to the beverage program.
Specials and tasting experience
Le Art's tasting menus offer an immersive journey through its culinary vision with multiple courses that showcase the chef’s creativity and precision. Guests often enjoy a 10-course degustation that delivers an abundant and varied feast, balancing innovation, gourmet tradition, and artistic plating. This experience is ideal for food enthusiasts seeking to explore the essence of Provençal cuisine with modern, elegant twists.
- Locally sourced ingredients highlighting Provence’s rich natural offerings in every dish.
- Creative fusion of Provençal and Japanese culinary techniques and flavors for a unique taste.
- Elegant presentation that elevates each dish into a work of art, engaging all the senses.
