Fanny rey et jonathan wahid
Saint-Rémy-de-Provence, France
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
RECOGNITIONS
About Fanny rey et jonathan wahid
Housed in a 15th-century Provençal inn, this two-Michelin-starred table showcases the complementary talents of Fanny Rey and Jonathan Wahid, a power couple whose careers intersected at the legendary Oustau de Baumanière. Rey's vegetable-forward, health-conscious cooking celebrates Mediterranean terroir with a gentle hand—reducing salt and animal fats while intensifying flavor through technique—while Wahid, a former French Dessert Champion, crafts the finales. This is refined, modern Provençal gastronomy for diners seeking creativity, precision, and a philosophy that honors both pleasure and well-being.
Good to know
Start with an aperitif in the interior courtyard—it's a ritual that sets the right pace and mindset for the meal ahead.
The chef
Fanny Rey and Jonathan Wahid
Fanny Rey trained at hotel school in Gevingey before apprenticing at Le Bois Gourmand and working her way through prestigious kitchens including Les Fermes de Marie in Megève, La Bastide de Marie, the Ritz Paris, and Oustau de Baumanière. Named Female Chef of the Year by the Michelin Guide in 2017 and a Top Chef finalist in 2011, she was honored with the Legion of Honour in 2025. Jonathan Wahid, who trained in Montpellier and at Lenôtre before stints at the Royal Monceau, Ritz Paris, Baumanière, and Strato in Courchevel, claimed the title of French Dessert Champion in 2005. Together since their Baumanière days, they opened this table in 2012, building a reputation for healthy, vegetable-driven cuisine that respects Provençal terroir while pushing creative boundaries.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
Rey's cooking demonstrates remarkable technical restraint, building complexity through layering vegetables, seafood, and judicious seasoning rather than relying on butter and cream. Her signature stuffed tomato has earned devotion for its depth and purity, while the plant-forward approach across menus reveals a kitchen confident enough to let produce shine without traditional crutches. Wahid's desserts close each meal with creative, non-standard ingredients that surprise without losing balance.
Vibe
IntimateThe contemporary dining room overlooks an open kitchen where Rey and her brigade work with surprising calm and precision, a controlled hush that contrasts with the intimacy and warmth in the room. The courtyard aperitif ritual sets a serene, unhurried tone before diners settle into a space that feels both elegant and lived-in. Expect a hushed, focused atmosphere where the food takes center stage and conversation flows easily.
Service
Sommelier Anthony Tirone guides thoughtful wine pairings from a solid cellar, while the front-of-house team moves with practiced choreography that never feels stiff. Both chefs make table visits to present dishes personally, a gesture that reflects genuine hospitality rather than performance. The brigade's attentiveness and warmth create an experience where diners feel cared for, not just served.
Setting
The juxtaposition of ancient stone walls and sleek contemporary interiors gives the dining room a sense of place without resorting to rustic cliché. An open kitchen design allows diners to observe the brigade's precision and calm, adding theater without distraction. The interior courtyard offers a beautiful transition space for pre-dinner drinks, anchoring the experience in Provençal tradition while the dining room looks firmly forward.
These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.
Go for
- Vegetable-forward haute cuisine that doesn't sacrifice depth or satisfaction
- A rare chance to experience two accomplished chefs working in tandem, from savory through dessert
- Intimate, two-star dining where both chefs are present, cooking, and engaging with guests
Don't go for
- Traditional, butter-rich French gastronomy or heavy protein-centric menus
- Large portion sizes or casual, quick dining experiences
Details
12 Bd Mirabeau, 13210 Saint-Rémy-de-Provence, France
€€€€