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 ...
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.