Aix&Terra

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Push the doors of our emblematic Mas Provençal and discover our restaurant and delicatessen Aix&Terra.

The story begins in 2010 in Aix-en-Provence. At the time, aix&terra was a small grocery store, it was love at first sight for Marina and Richard who decided to continue the adventure!
A first product manufacturing workshop was built before giving birth to the small Manufacture, its 53 homemade recipes.
Since then, Aix&terra has continued to create and reinvent recipes based on the best Provençal know-how. Fruits, vegetables and truffles grown in Provence, without dyes or preservatives and organic: Lemon from Menton, Figs AOP from Provence, Melon from Cavaillon, Garlic IGP Bio from Drôme, Olive Tanche from Nyons...
Their mission: to share the taste of Provence!

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We are craftsmen and restorers in search of taste and excellence

Marina and Richard, founders

It is in our typically Provencal 500m2 bastide that aix&terra has set up its Table-Grocery concept with its terrace in the colors of the South, embellishing our stone walls and our colored shutters.
Inside, find a bright restaurant room adorned with light wood, punctuated by hexagonal niches reminiscent of the cells of beehives.
The place is also designed as a vast concept store with product shelves, tasting counters, and tables for drinking coffee and relaxing.
One thing is certain, all you have to do is open the doors for all the scents of Provence to smell.

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The process

We select our ingredients from the
best local producers
in Greater Provence.

We cook them ourselves in our factory without any colouring agents or preservatives.

You can find them directly at
home and in our
delicatessen stores.

We select our ingredients from the
best local producers
in Greater Provence.

We cook them ourselves in our factory without any colouring agents or preservatives.

You can find them directly at
home and in our
delicatessen stores.

Want to reproduce these dishes at home ? Aix&Terra gives you 3 summer recipes to impress your guests !

Ingredients

- 5 tomatoes

- 8 strawberries

- 100 g liquid cream 35%

- 20 g of Organic basil olive oil aix&terra

- 100 g of Organic black tapenade aix&terra

- Bread

- Salt – pepper

Preparation

- Blend the tomatoes and strawberries and strain. Add a pinch of salt.

- Prepare the siphon with the liquid cream and the Organic basil olive oil aix&terra. Make a pocket of Organic black tapenade aix&terra.

- Cut small pieces of bread, place them on a baking tray with a dash of organic basil olive oil and brown them in the oven at 180°C for 10 minutes about.

- In the bottom of a bowl, place 15g of organic black tapenade. Fill the bowl with gazpacho. Add 20g of cream with the siphon and 15g of organic black Tapenade on top, as well as pieces of strawberries.

- Finish with a few croutons and a dash of organic basil olive oil.

Ingredients

- 560 g of filet mignon

- 20 g liquid cream 35

- 480 g of small potatoes

- 24 g of Organic mustard summer truffle aix&terra

- 120 g of Eggplant caviar with black truffle aix&terra

Preparation

- Preheat the oven to 180°C. Cut the potatoes in half lengthwise, put them on a baking sheet (salt, pepper, olive oil, herbes de Provence) and bake for 30 minutes.

- Cut pork medallions about 1cm wide. Marinate in olive oil (season with salt and pepper).

- Heat the cream and reduce it by half. Add the Organic mustard summer truffle aix&terra.

- Cook the medallions in a pan with a little olive oil. Make 2 nice quenelles of Eggplant caviar with black truffle aix&terra and place them on 2 of the 3 medallions.

Ingredients

- 200 g of Cream of caramel & fleur de sel de Camargue aix&terra

- 40 g dark chocolate

- 4 eggs

- 40 g flour

- Chantilly

Preparation

- Heat the chocolate with the chocolate powder over a low heat in a bain-marie. Cream of caramel & fleur de sel de Camargue aix&terra. Mix until you have a lump-free mixture.

- Beat the whole eggs and add them to the mixture. Mix. Using a sieve, add the flour.

Mix until smooth. Pour the mixture into a mould. Preheat oven to 200°. - Bake for 10 minutes.
- Arrange the soft cake on one side of the plate, and the whipped cream on the other side with a drizzle of aix&terra Crème de caramel & fleur de sel de Camargue.