Mandibule

Rating: 14.5
Author: Gault&Millau

26300 ALIXAN

14.5/20
Chef's Restaurant

BOOK

12 PHOTOS

Chef: Maxime Szczepaniak
Cooking: French | Local | Traditional
Services: Access for people with disabilities | Privatization | Terrace
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

39 to 93

Gault&Millau's review 2026

It's a great idea to have left the world of construction to go into gastronomy! That's the choice of chef Maxime Szczepaniak, who settled in Alixan in December 2024. Right in the center of the village, the restaurant harmoniously combines tradition and modernity. The chef's Polish and Vietnamese origins are reflected in his emphasis on local produce. Examples include pork au caramel revisited with a beet purée, and pierogis made with cheese gnocchi and served with a watercress and parsley cream. Dishes change with the seasons and the suppliers, but pigeon or cristivomer from the Archiane springs are a regular feature. The plates are very elegantly presented, and the flavors of the dishes are very delicate. We can only applaud the team's determination not to waste anything (even the potato peels are cooked) and to have a very assertive eco-responsible policy. Add to this professional service and a well-stocked, reasonably-priced wine cellar, and you've got a very pleasant time at La Mandibule.