Restaurant Pierre Reboul opened in 2007, but it has a longer history than that. Pierre Reboul is a fifth generation cook and has worked for renowned chefs like Jacques Pic, Philippe Legendre and Michel Rostang before he opened his own establishment.

His style of cooking is creative and playful. He plays with tastes, textures and cooking techniques. The ingredients are classic French, but the cooking is not, it is creative and with several molecular influences. Some creative combinations are wonderful flavour combinations such as passion fruit and foie gras. To serve a cheese profiterole instead of the standard cheese tray is daring in French and also works tastewise. Other courses are interesting, like pea ice cream with pigeon, while some things like olive oil and pea molecular droplets are a bit dated.

Service is relaxed and friendly and managed by Restaurant Manager Soizie Prigent. The restaurant is situated in the quaint old town of Aix-en-Provence down a small alley street. It is a street level old basement with a modern interior.

To the menu there is a good selection of wines that are matched to accompany the dishes. A nice touch is that you can choose individually which glasses you want, so you do not have to go with a whole wine tasting menu.

All in all Pierre Reboul serves a tasteful and creative dining with some fun twists. It is a bit reflective of how he spells his name; πr.

Written by Joakim