Having eaten at Aix at least 9 times in the last two years, the departure of Didier Virot has had no negative affects on the creative menu. At the helm, Dan Levy has added many inventive and divine-tasting dishes to the menu. Beef carpaccio with purple mustard and poached egg, blood orange beurre blanc on pan roasted salmon, and homemade pasta covered with freshly shaved truffles are just a few of the new dishes. The excellent quality and strict standards are under the tight watch of Chef Levy, former chef de cuisine of Aix.

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