in Saint-Rémy-de-Provence – France
L’Auberge de Saint‑Rémy is located in the historic centre of Saint‑Rémy‑de‑Provence, set along the town’s old ramparts and just steps from its quiet streets and stone façades. The building itself dates back several centuries, originally serving as a coaching inn for travellers crossing the region. Thick stone walls and traditional architecture anchor the house firmly within the landscape of the Alpilles, while its position in the village allows it to remain calm and withdrawn, shaped by the slower rhythm of the surrounding Provençal countryside.
At the helm of the restaurant is chef Fanny Rey, whose path into gastronomy followed a determined and gradual trajectory. Born in Burgundy, she trained from a young age and built her career across a range of kitchens before moving to Paris, where she joined the brigade at the Ritz. There, she refined her technical foundation within a highly structured and demanding environment. Her career later led her to Provence, notably to Oustau de Baumanière, where she began to establish a deeper connection to the region that would ultimately define her work. In 2012, she took over a historic inn in Saint‑Rémy‑de‑Provence, transforming it into what is now L’Auberge de Saint‑Rémy.
Alongside her is Jonathan Wahid, her partner both personally and professionally. They met at the Ritz in Paris, where he was working as a pastry chef, developing a strong technical background that would later earn him recognition at a national level. After their years in Paris, he followed Fanny’s path to Provence, working together at Oustau de Baumanière before fully joining her in the Saint‑Rémy project. Their collaboration is built on years of shared experience, with clearly defined roles and a long-term vision.
Within the restaurant, Fanny Rey directs the kitchen while Jonathan Wahid oversees pastry, their work forming a balance that reflects both their individual paths and their partnership. Over time, they have shaped the auberge into a unified house, where personal history, the heritage of the building and the identity of the Alpilles converge.
Arriving with high expectations, built over time, can often be a delicate exercise, yet here the experience settles quickly into place. The opening sequence already sets the tone, with a playful first impression that surprises both visually and conceptually. Throughout the meal, there is a consistent sense of precision, with each course presented like a carefully composed painting, where visual clarity and structure mirror the overall approach.
Certain moments stand out more clearly, including a refined expression built around white asparagus, and later a striking composition centred on green tomato, layered with herbs and an unexpected pepper element that leaves a lasting impression. The interaction with the kitchen, including the willingness to share techniques and ideas, adds a human dimension that extends beyond the plate itself.
Service plays a central role in shaping the experience, marked by genuine warmth and a natural ease in the exchanges with guests. There is an evident attentiveness and a willingness to engage, creating a sense of connection that remains memorable. Combined with the strength of the setting and the coherence of the overall experience, the impression is one of a restaurant that feels both grounded and ambitious, operating at a level where further recognition seems within reach.
Chef: Fanny Rey & Jonathan Wahid
Date of visit: May 16th 2026
Website: https://www.aubergesaintremy.com
Michelin: 2 stars
Gault & Millau: 16
La Liste: 77
