Bistronomy as we like it. Chef Romain Meyer, a child of the Mediterranean, took over this intimate establishment in the old center of Aix in 2019. From the ancient Bouchon Lyonnais, he kept frog legs and snails vivified by seasonings from the South. For the rest, his fresh and seasonal cuisine, which is revealed in colorful plates where the contrasts of flavors and textures hit the mark, is full of vegetables, aromatic herbs and inspirations from the world. Booking more than recommended!

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The warm atmosphere, the small terrace in summer and the good food and wine pairing tips.

The “Cezanne 2025” menu, since Le Bouche à Oreille is one of the handful of restaurants selected to celebrate the great painter: pissaladière with Mediterranean mullets, crispy lamb with rosemary and roasted vegetable coulis, bush cake with two lemons, strawberries and basil (from June).

The formula of the day at noon and, in the evening, the suggestion around an exceptional piece of meat or fish.

The interpretation of Provençal classics: fish in bouillabaisse with favouille soup, or even summer cod aioli and perfect egg.

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Formula already (except that) from — 29€

A la carte dishes from — 26€

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Home-made