La Tomate de Fanny

The restaurant Fanny and Jonathan

A free and personnal cuisine inspired by Provence
 

It is a powerful cuisine that you will find at L'Auberge de Saint-Rémy-de-Provence. With relief, "punchy" as the Chef likes to say. Passionate about the products she likes to sublimate the taste, she ventures on all territories, without fear. Here, it is the sea for example that is in the spotlight, with Breton scallops that she associates with malice to Marseille seeds to remind the neighboring Mediterranean. Gradually, she introduced algae in many of her compositions.

Blazing, cutting, plating, everything will happen then for you as the first row of a show ...

to gently eliminate useless fats or salt and let ourselves be carried to a healthier, more sensible kitchen, in the spirit of good eating that a mother would like to teach her children. Its sea mullet stuffed with seaweed Kombu is an amazing demonstration, where, from the first bite we believe to melt before being raised by a tangy mirror sauce, pepper, lemon and reduction of red wine to ensure an intense memory of the moment.
Our menu "Bien-être & Equilibre" is not available
on friday evening and saturday evening.

The lamb of the Alpilles is presented as a true star of the region, accompanied by a "scrim of scrubland", textures of fennel and a pearl juice of olive oil to keep long taste of Provence in memory. Other surprises also punctuate the menu, such as these root vegetables cooked in the open fire (probably echoing the one in the restaurant) and which bring an unusual smoky taste. But if you agree to let the game take you totally, the best is to choose the Grand Menu "Horizon", a kind of carte blanche that turns to the demonstration and where Fanny comes to your table to finish some of her dishes. Flames, cutouts, plating, everything will happen then for you as the first row of a show, witness of the fiery talent of the Chief and his brigade.

L'AUBERGE SAINT REMY DE PROVENCE

Who is Fanny rey

At 15, Fanny Rey chose to make her passion a job and left her native Burgundy to spend a CAP in a hotel school in Jura. then, she is quickly noticed in prestigious houses like Les Fermes de Marie in Megève or the Bastide de Marie in Ménerbes. Attracted by the rigor and the discipline, she joined the Navy, with the fire-fighters of Marseille during 6 months, then returned in restaurant, the Ritz in Paris then  Oustau de Baumanière. The public hears about her in 2011 when she participated in a  cooking television show and finished second. The following year, she took over the Auberge de la Reine Jeanne, renamed the Auberge de Saint-Rémy de Provence. In 2017, she is named Woman Chef of the Year by the Michelin Guide and gets her first Michelin Star.

Who is Jonathan Wahid

Born in Pakistan, Jonathan Wahid arrived in France in 1984, grew up in Nîmes and earned his diploma of cooks at the Lycée Hôtelier de Montpellier. Very quickly, he prefers pastry , goes through the Lenôtre house and enters the Royal Monceau. In 1999, he joined the Ritz Paris brigade, became the French Dessert Champion in 2005 and joined the Oustau de Baumanière and the Strato in Courchevel. Jonathan is looking to stay in the perfect continuation of Fanny's work with his creations perfectly balanced in equilibrium, lightened in sugar, magnifying the products of the season, often with a touch of cooking that the pastry chefs sometimes neglect. He likes to roast a few fruits, work by the minute, instinct, the smile constantly fixed on the face, ensuring that customers leave the restaurant clearly happy from the last moment.

The wine cellar and the sommelier. Who is Anthony Tirone
 

he best sommellerie hope of 2012 Lycée Hotelier de Marseille oversees the wine list of the Auberge de Saint-Rémy-de-Provence. His ambition is to arouse emotions as well with the best known wines as with regional wines that he strives to constantly discover and value. Formerly head sommelier of the restaurant Sylvestre, in Thoumieux, in Paris, 2 stars in the Michelin Guide. Anthony Tirone has chosen to live in the south of France and to develop a vine menu from all the regions but with a hint of sunny accent that promises you the most tasty memory.