Les Galinas is saving Provençal cuisine from influencer chaos
A trip to France’s picturesque and culturally rich southern region of Provence is said to be incomplete without a visit to the postcard-perfect Aix-en-Provence. The sun-kissed city has long captured travelers’ imaginations with its honey-colored stone architecture, countless fountains scattered across alleys, streets, and plazas (it is, after all, nicknamed “the city of a thousand fountains”), and the awe-inspiring Mediterranean light that lends one of France’s most romantic boulevards, the Cours Mirabeau, its immaculate luminosity.
Part of any true Francophile’s bucket list, slow-paced Aix-en-Provence is as cinematic and photogenic as it is gastronomic. And it is home to a bistro-style Michelin Bib Gourmand restaurant, Les Galinas, tucked away in one of the city’s narrow, stone-paved alleys.
Simple, comforting, unpretentious Provençal fare
Owned and operated by a trio of passionate, uncompromising, and fearless French gastronomes—Florent Mondejar, head chef; Florent Sonnery, front of house; and Mathieu Castelbou, head manager—Les Galinas positions itself as a cultural and gastronomic vanguard of Provençal cuisine, one that does not compromise its authenticity to satisfy a tourist’s palate.
The Michelin Guide’s entry on Aix-en-Provence praises the restaurant’s dedication to traditional, unadulterated Provençal cuisine: “In a shady little side street in the old town, three young partners, les galinas (or ‘big boys’ in Provençal), opened this bistro with a view to bringing back Provençal cuisine in the vein of grandma’s home cooking.”
Provençal locals clearly appreciate Les Galinas’ no-nonsense approach. “The cooking of Les Galinas restaurant was comforting, tasty, and generous, with a cocooning atmosphere which reminds me of the meals of childhood when my mother and grand-mère prepared the same Provençal dishes but sublimated with the professional touch of the chef,” shares Provencal local and diner Nicole Brun.
In this interview, Les Galinas co-owner and front of house Florent Sonnery discusses the team’s raison d’être, the ongoing impact of receiving a Michelin Bib Gourmand, and how influencer culture can ultimately harm the French culinary landscape in the long term.
What inspired the philosophy behind Les Galinas’ approach to Provençal cuisine?
Our inspiration came from the cuisine itself—contemporary Provence as it’s lived today. The real question we asked was: What do people actually eat in Provence right now? It’s the same question we all ask when we travel: What do locals eat at home, day to day? Yet so few restaurants reflect that reality.
Most places serve a tourist-friendly version of tradition, not the food people cook in their own kitchens. If people raise an eyebrow at seeing pasta on our menu, it’s because Provençals eat pasta.
Our goal isn’t to be retro or radical. It’s to be real. We’re not reinventing the Provençal cuisine; we’re just serving what’s already on the table at homes across the region.
How did receiving a Michelin Bib Gourmand in 2025 change things for you, your team, and your guests?
Les Galinas is a Provençal bistro—loud with conversation, warm with the region’s spirit. The Bib Gourmand brought more visibility, yes, and financial stability in the long run.
But it also brought a flood of curious onlookers—people who come to experience the place without really participating in it. Some guests rush in, snap a photo of a dish, eat in 10 minutes, and leave. That’s not how we work. An empty table kills the atmosphere. Worse, we’ve seen diners treat the restaurant like a zoo, filming everything behind their phones instead of engaging. Our guests aren’t exhibits—they’re French bon vivants, here to laugh, share, and connect with the people around them.
The Bib secured our future, but it also tested our souls. We had to double down on protecting the spirit of the place—keeping it a space for real conviviality, not just Instagram moments.
Provençal cooking relies on local produce and seasonality—how do you keep ingredients fresh, distinctly Provençal, and sustainable?
We don’t have anything delivered—except sardines, pâté, drinks, and ice cream. Everything else, we fetch ourselves. Vegetables? From the greengrocer in Puyricard. Produce? From the market gardener in Rognes. Goat cheese? From the dairy in Mallemort. Meat and fish? From the best artisan butchers and fishmongers in the region. This means long days with no breaks because sourcing like this takes time.
People need to understand: a homemade dish, with fresh, local, high-quality ingredients, at an affordable price? That’s the result of relentless work. There’s no shortcut.
How does the restaurant’s intimate setting and location influence the dining experience?
Aix-en-Provence is full of beautiful streets, but we didn’t choose our location for the view—we chose it for the rent. We took the cheapest space per square meter. The charm of the alley? That was a bonus. But the intimacy of the space forces connection. There’s no hiding in a corner here—you’re part of the energy, the noise, the shared tables. It’s unpretentious, alive, and unapologetically Provençal.
If you had to pick three dishes that best represent Les Galinas, which would they be and why?
Soupe au pistou—the soul of Provençal summer in a bowl. Tripes à la tomate—a dish that doesn’t lie, doesn’t pretend. Real food for real people. And aïoli, because in Provence, aïoli isn’t just a sauce—it’s a way of life.
How do you see French cuisine adapting—or holding its ground—in the years to come?
The future of French cuisine isn’t in our hands—it’s in the hands of consumers. We’re up against agribusiness giants and influencer trends, and the only thing that can save us is a collective awakening. Will people keep choosing convenience over quality? Or will they remember what real food tastes like?
Faith is what keeps us standing. Because in the end, truth always wins—even if it takes time.
Les Galinas is located at 10 Rue Constantin, 13100 Aix-en-Provence, France
