The story
At Place des Pénitents in the hilltop village of Grimaud, Petit Jacques works with a quiet ambition: to make everything from scratch. The sourdough bread, the pasta rolled daily, the ice creams and sorbets—all are prepared in-house. The menu changes often, shaped by what the season brings, and the vegetables come from the nearby Jardin de la Piboule. This commitment to fundamental, honest cooking has earned the restaurant a Michelin Recommended award for 2026.
The cooking is rooted in Modern Cuisine but never strays far from Provençal tastes. A starter of vegetables from the Jardin de la Piboule arrives with anchovies from Cantabria and a grand cru olive oil. The campagne terrine is made with pork, chicken livers, Calvados, and Cognac, finished with apples. Leeks vinaigrette come with brioche croutons and a leek oil.
For main courses, there is a bouille of monkfish and line-caught mullet with potatoes and turnips, a butternut and saffron risotto with 24-month Parmesan and Bronte pistachios, or a Charolais beef fillet with pepper sauce, house fries, and a green salad. A cheese selection is offered, and desserts include a chocolate mousse with Piedmont hazelnuts, olive oil, and fleur de sel; a bitter orange tart from the Jardins de Grimaud with peach and pear sorbet; and a vanilla rice pudding with toasted hazelnuts and almonds. The brioche perdue is caramelised with Grand Marnier and vanilla ice cream.
The restaurant is open evenings only, from 7 p.m., closed Tuesdays and Wednesdays. The dining room is air-conditioned, and there is outdoor seating for warmer nights. The space is wheelchair accessible. Petit Jacques does not shout—it simply cooks well, letting the ingredients and the craft speak for themselves.
Recognition
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