Restaurant - Nancy Bourguignon

A cuisine with the flavours of Provence

Nancy Bourguignon has surrounded herself with local producers, giving her the benefit of their best culinary assets: meat from the Alpilles, line-caught fish, vegetables from Provence, the cooking is just right, bringing out the full flavour of each ingredient. It's a point of honour for Nancy Bourguignon, who doesn't like showboating and fights against it by creating a cuisine of truth.

The menu in her restaurant is short-lived, changing every day to offer you different seasonal dishes, depending on what's available.

The Head Chef, Nancy Bourguigon
A woman of character

A talented self-taught chef, Nancy Bourguignon came to the kitchen almost by chance.
Her first service was for last-minute customers when the chef was away.

The guests wanted to dine in, and Nancy had a leg of lamb from the Alpilles in her fridge. That's how she took her first steps in the kitchen, encouraged by the approval of her impromptu guests, who only wanted to eat at her table for the rest of their stay.

Then came on-the-job training and the benefit of the advice of a chef who had worked in some of the best establishments.

Today, Nancy Bourguignon is a talented cook who puts flavour and quality first. She surrounds herself with producers who reserve their best seasonal produce for her.