Chefs en Provence - Marignane

I stopped here not knowing when I would have a "real" meal again. I'm glad I did. The service was excellent and food was very tasty.

I was invited today for a lunch So good idea , when you are waiting your plane, you may have good lunch Service staff so beutiful and kinf Menu rich and superWaiting time just for youIf you are in hurry they have plat de jour If not menu is so comfortable

Arrived from London looking for something substantial to eat, this restaurant did not disappoint.The decor is very French modern, the service was excellent. Menu was a little pricey, however, the selection of dishes was pretty comprehensive.I suppose a testament to the quality of this place was the number of airport staff eating there, along with a significant number of business travellers. I even noted that the private dining room was in use, by what appeared to be a business meeting (over lunch).My fellow diner did struggle with gluten free options from the menu, however, the Chef was more than happy to accommodate once we engaged with the staff.I will certainly return, schedule permitting, next time I travel through MRS.

Decor and seating good. The bread rolls were good. The red wine was satisfactory. However, my Meal of the day was a disaster ie cold pasta topped with two pieces of beef grizzle for Euro 15.50. I could not cut nor eat any of what they called beef! I would not feed this to a stray dog! My husband had Autumn taster which again was cold and very poor quality for Euro 20. Having traveled worldwide including India this is the WORST meal ever. I did tell the waiter and he said sorry, but I explained that it was not his fault. We will NEVER eat there again. However, there is a need for a good restaurant at the airport Hall ! and they would do better offering a good fresh salad bar and cold meats with a good choice of desserts/cheese for a fixed price.

This spacious restaurant is situated in Terminal 1. I have eaten lunch here many times due to the fact that the bus to and from my destination in Provence rarely matches well with my flight. However, that is now never a disappointment but an anticipation of what will be offered on this occasion by the Chefs en Provence. There is a section of the menu which is devoted to a selection of dishes inspired by a renowned local chef. Our meals have always been a delight, beautifully prepared and presented. The staff appreciate that some clients have time to relax over their lunch and one is never hurried. This restaurant has now become a part of my travels back and forth to Marseiile, a journey I make at least four times a year.