BACK to BAC - Aix-en-Provence

Where Provence's Produce Culture Meets the Cours Sextius

Aix-en-Provence has always organised itself around its markets. The Tuesday, Thursday, and Saturday markets on the Place Richelme draw professional buyers alongside home cooks, and the ingredients moving through those stalls, Ventoux tomatoes, Camargue rice, Sisteron lamb, Luberon cherries, define what ends up on plates across the city. Dining in Aix at any level above the purely utilitarian means operating inside this produce culture, whether consciously or not. BACK to BAC, at 58 Cours Sextius, is a cocktail bar with tapas and pizza in Aix-en-Provence, with a 4.9 Google rating from 1,174 reviews. It sits on a boulevard that functions as one of the city's main connective arteries, close enough to the centre to benefit from foot traffic, far enough from the most tourist-saturated blocks to attract a more local clientele.

The Cours Sextius is not the most photogenic address in Aix, but it is one of the most genuinely used ones. Residents cross it daily, the thermal baths complex anchors one end, and the rhythm of the street is less curated than the Cours Mirabeau a few blocks away. A restaurant choosing this address over a more obvious perch is, in effect, making a statement about who it wants to feed.

The Sourcing Logic Behind Provençal Cooking

Southern French cooking at its most honest functions as a direct translation of geography. The garrigue, the hillside scrubland that runs across much of inland Provence, contributes thyme, rosemary, lavender, and wild fennel to a culinary vocabulary that no amount of importing can replicate with the same intensity. Olive oil from Les Baux or the Vallée des Baux-de-Provence carries a grassy, peppery weight that differs substantially from oils produced further west or further east along the Mediterranean coast. Cheese from the Luberon or the Var operates in a different register from northern French chèvre.

What this means practically is that restaurants in Aix working with local suppliers are not making a marketing decision so much as accessing an ingredient set that has genuine competitive advantage over kitchens further from the source. The logic runs through every course: anchovies from Collioure or the Côte Bleue, seasonal courgette flowers from market gardens north of the city, and wines from the Palette appellation, one of France's smallest and most geographically specific AOCs, sitting essentially within the city's own boundaries. For context on how this regional sourcing philosophy plays out at a higher price tier, La Table du Castellet in Le Castellet demonstrates what the same Provençal ingredient logic looks like with a Michelin-starred kitchen behind it.

Aix's Dining Tiers: Where BACK to BAC Sits

The Aix restaurant scene divides into reasonably distinct tiers. At the leading end, a small number of establishments compete on technique and tasting menu format, drawing from a broader tourist and expense-account clientele. Below that sits a more interesting and arguably more reliable tier of neighbourhood-facing restaurants, wine-led, produce-driven, daily-changing in approach if not always in menu language. BACK to BAC operates within this second band, on a street that reflects it accurately.

Nearby peers worth knowing across the city include Grenache, Il Etait une Fois, L'Opéra, La Fromagerie du Passage, and La méduse, each occupying a distinct niche within the city's mid-range and specialist dining offer. For a broader view of the options available, our full Aix En Provence restaurants guide maps the scene in detail.

France's most decorated tables, places like Mirazur in Menton, Flocons de Sel in Megève, Bras in Laguiole, Auberge de l'Ill in Illhaeusern, Les Prés d'Eugénie - Michel Guérard in Eugénie-les-Bains, Georges Blanc in Vonnas, Alléno Paris au Pavillon Ledoyen in Paris, Troisgros - Le Bois sans Feuilles in Ouches, and Paul Bocuse - L'Auberge du Pont de Collonges in Collonges-au-Mont-d'Or, establish the ceiling of French dining ambition. Internationally, the sourcing-led philosophy that defines good Provençal cooking has parallels at places like Le Bernardin in New York City and Lazy Bear in San Francisco, where ingredient provenance is treated as a primary editorial concern rather than a footnote.

Planning Your Visit

The address at 58 Cours Sextius places BACK to BAC within easy walking distance of the Mazarin quarter and the old town, roughly ten minutes on foot from the Cours Mirabeau. The Cours Sextius itself is well-served by local bus lines, and the city's main taxi rank operates nearby. Aix does not have a metro, so most visitors either walk or use the city's bus network from the main Gare Routière. The venue is recommended for reservations and is open Monday to Friday from 5 PM to 2 AM, and Saturday and Sunday from 3:30 PM to 2 AM.