After the departure of MDB (Matthieu Dupuis Baumal), the house was restructured with former second-in-command Matthieu Derible. There are now three restaurants (the Japanese gastro has merged with the izakaya), including this elegant bistro, which is a good alternative for Aixois on a chic night out. They combine the natural setting of a vineyard, the charm of a château and the good service of a condescending service just right to please with style. On the plate, product and simplicity are the order of the day: iberico, caviar for nibbling, snails in a caquelon, beef cheek with mild spices or, on this particular evening, a fine veal fillet wisely accompanied by a very salty jus. Unsurprising desserts: floating island, chocolate mousse, and a lemon-yuzu tart that's pretty close to a boutique production. Estate wines by the glass.