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Le Jas
Provençal Mediterranean
A converted dry-stone sheepfold, or jas in Provençal, sitting just steps from the church that hosts one of the world's great piano festivals. The chef, who trained under some heavy Provençal names, runs a proper sit-down restaurant beneath centuries-old vaults or on a terrace in the open air. The cooking leans refined and rooted in the region, lamb from the Alpilles, crayfish, quenelles, the kind of menu that takes the countryside seriously.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Bouchée à la reine
“diners tuck into refined, elaborate cuisine with clear Provençal influences: bouchée à la reine, lamb sweetbreads, crayfish, quenelles and sauce financière”
Michelin Guide -
Lamb sweetbreads
“diners tuck into refined, elaborate cuisine with clear Provençal influences: bouchée à la reine, lamb sweetbreads, crayfish, quenelles and sauce financière”
Michelin Guide -
Cannon of lamb
“cannon of lamb from the Alpilles, smoked with thyme and served with a robust jus”
Michelin Guide -
Quenelles
“diners tuck into refined, elaborate cuisine with clear Provençal influences: bouchée à la reine, lamb sweetbreads, crayfish, quenelles and sauce financière”
Michelin Guide
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