Read others to extol the creative cooking of Chef Jean-Luc. All of the dozen plus dishes were visually amazing. However, of the 18 only two brought out the primarily ingredient. All the rest were beautiful constructions, even done with a tweezers I should think, but if there was a main ingredient it was lost in the construction with 5 or 10 others. I believe that a dish, what ever it is, should sing of and extol the main ingredients. Each mouthful (or bite in this case) should be an eye rolling morsel. The two dishes that made the grade were, alas, right in the beginning during the "pre-dinner" drinks served in a beautiful anti-room. They were a beet, wonderfully steamed in a salt shell. And a carrot, coated with a touch of salt and something else and steamed(?), flash baked in a hot oven(?) to give it a wonderful, slightly crisp surface with an interior that could easily have been mistaken for a carrot mash. Both had the full flavor of the vegetable without being too intense.
Sadly on the day of my visit, there was a (farmers) market unlike any one that I have ever seen. Hundreds of stalls with fresh everything including live poultry. If the Chef had obtained some of the field fresh, in season vegetables at the market it was not in evidence.
Chef Jean-Luc loves to work the room, and introduce the wines (we had the pairing). Sadly to say the wines were the highlight of the evening. His selection of wines was eclectic, every one was interesting, special and local. I am not a fan of Cote d' Rhone, but would convert if I could obtain some of what he served.
So overall, I'd say go for the experience....there are not many artists like this, but go elsewhere for eye-rolling, mouth watering dining in Provence.
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