Nancy Bourguignon has got to know all the small local food producers, who save the best of their produce for her: meat from the Alpilles, rod-caught fish, fresh vegetables from Provence, perfectly cooked to fully reveal the flavours of each ingredient. This is essential for Nancy Bourguignon, who dislikes showing off, which she resists by creating genuine food.
The menu or slate is reduced around market day, the vegetables are sometimes slow-cooked and sometimes boiled in salted water to bring out their full freshness, subtly seasoned with the finest olive oil from the region, such as the oil from the Moulin de Castelas, which is the chef’s favourite.
