Martigues - Cuisine de Provence
About the chef: Luc Perey offers a market cuisine around seasonal products and fish from the local fishing.
His career: the Oustaou with Sylvestre Wahid, the Cabro d'Or with
of Michel Hulin, the K2 with Nicolas Sale, the Kitchen garden of the halls with Franck Delhoum and Floriant Remont.
- Car park
- Animaux Acceptés
Information provided by OT Martigues
Le miroir aux oiseaux
- 04 42 80 50 45
Where to stay
In the lounge or on the sunny terrace, you can indulge in idleness, reading, playing a board game or sipping a drink. Arrivals can be made 24 hours a day via the automatic key distributor and payment by credit card. Airport or station transfer service, laundry, room service, regional products…
Les terrasses vénitiennes
Near and less than 10 meters from the Martigues Aviron Club, less than 100 meters from La Péniche Martégale and its many nautical and zen activities, less than 200 meters from the Marina of Martigues Jonquière, and the club restaurant bar nautical. Ideal for 4 people. You will have at your…
Le Grand Canal
It is located a few minutes walk from downtown Jonquières and the Ecopolis-Sud industrial zone. Easy and quick access to reach the main axes of Marseille - Arles and the Côte Bleue. All rooms are air conditioned and have wifi access. The hotel has a 24-hour automatic key distributor. Loan…
New Hôtel Saint Roch
Enjoy its comfortable rooms and suites spread over 3 levels and served by an elevator. Nestled in the heart of the pine forest, overlooking the charming "Venice of Provence", you will be welcomed in an ideal setting for work or relaxation. The rooms are all equipped with a flat screen with…
Things to do
Educational farm of the Parc de Figuerolles
Pending the response from the prefecture regarding the request for a waiver for the opening of the educational farm, the latter remains closed until further notice. Animations and demonstrations are organized throughout the year by a warm and passionate team: donkey rides, Easter egg hunt,…
Its palette tames the often vivid colors, the juxtapositions of orange yellow, deep blue, green or intense red exacerbate the dynamism of the light-soaked lands. The contrasts reflect with emotion this love of water and nature with which he likes to commune.
La Péniche Martégale
La Péniche Martégale is an association that brings together several centers of interest: sports, culture. humanitarian and social. It is a place of relaxation and sharing, especially for associations. La Péniche Martégale is a partner of the nautical pass: withdraw your "Nautical…
L'Atelier Lionel Aupart
This assemblage of passions is felt in his paintings, in the choice of his materials, in the mixtures of his palette. This man who has traveled the entire earth for years has been able to capture the assemblages of colors, the harmonies of shapes, the strength of contrasts and the choice of…
Where to eat
Two toques to the Gault-Millau guide. Michelin plate and good standing in the Michelin Guide .. Certified Table13 and MP2018. Fabien Morreale, a young chef with a long experience, will share with you his passion for fresh produce through a short card that is renewed every 15 days. He is…
Waffle food +
Open from midday to evening, Waffle Food + adapts and offers waffles (waffles) or savory bubble (vegan, BBQ, curry ...), salads and sweet versions (classic, topped with / or without ice cream). For a sweet note, opt for a milkshake (classic or gourmet) and a smoothie. Pleasant terrace and…
La cuisine de Zebuline et Zigoto
Home cooking, fresh, seasonal and regional. The straw hut works under an eco-responsible economy charter. The motto: "From the land to the plate". Sunday meetings with brunch at the beach and evenings with music. Dish of the day at noon according to the mood of the cook, homemade burgers and…
La cocotte de l'île (island's casserole)
Traditional "homemade" cuisine with fresh produce. Julie welcomes you in a warm setting and offers two terraces: Aristid Briand Course (on the Place de la Libération) and Quai des Anglais (channel side). Chef Rudy Selles was trained by French Michelin-starred chef Jean-Marc Banzo.