Chef/Proprietor, Lynne Marie Sanders, trained in France's top establishments. After completing her professional training course at the Cordon Bleu in Paris she went on to train with super-chef Alain Ducasse (6 Michelin stars) at Louis XV in Monte Carlo and at Le Bastide de Moustiers in the haute Provence. She also worked with Michelin starred chefs Jean-Louis Nomikos, Roland Durand and Jacaues Cagna in Paris, and well-known pastry chef, Gerard Mulot of Patisserie Mulot in Paris.

Like her mentor, Alain Ducasse, she believes in a pure style of cooking with an emphasis on quality ingredients, minimal handling and the pure expression of individual flavours without over- manipulation or over-presentation.

The menu at Aix varies from season to season but some items like our fantastic Aberdeen rib-eye steaks (with a choice of 4 sauces) have become staples. The menu is predominantly, but not rigidly French but always from well-sourced, seasonal produce.