Cooking lessons

Cooking workshop with an exceptional chef in Avignon

Châteauneuf du Pape Wine Day Tasting Tour including Lunch from Avignon

Camargue Small-Group Day Trip from Avignon

Van Gogh & Carrières de Lumières Half-Day Tour from Avignon

Luberon Electric Bike Rental from Bonnieux

Small-Group Full-Day Private Wine Tour from Avignon

The prestige course at Maison Brotte

Pollen

As you wander through the narrow streets of Avignon, you will come upon this pretty restaurant with a large open kitchen. The chefs themselves deliver the food to your table while you take in the judicious wine recommendations of the enthusiastic sommelier (who is also a connoisseur of biodynamic wines). In the form of a surprise menu, chef Mathieu Desmarest proposes pared-down and balanced cuisine that evolves with the seasons by aligning with local producers. He takes advantage of ingredients of impeccable quality (octopus, bluefin tuna, pigeon). The subtle and creative dishes and marriages of bold flavours effortlessly win over diners.

Avignon - FRANCE

Le Goût du Jour

Good ideas, know - how... Julien Chazal, a young chef from Avignon, shows us how it's done! Furthermore, his seasonal cooking is visually meticulous, with presentations that leave nothing to chance. And let's not forget the down - to - earth, smiling service.

La Vieille Fontaine

Wood panelling, mouldings, tapestries and a fireplace set the elegant Provençal scene of this venerable establishment. Pascal Auger is in his element, crafting Mediterranean fare steeped in the aromas and flavours of the south. On sunny days (you’re in Avignon!) you can enjoy these delicacies beneath the ancient plane tree on the terrace facing a fountain.

Avignon - FRANCE

La Mirande

The warmth of the sun, the shimmer of colours, the sense of generosity: Florent Pietravalle's delicate, tasty dishes extol the South of France, the produce of its land, and its traditions (langoustine, John Dory etc). Here, everything is on point: from the bold and memorable flavours to the professional, distinguished and smiling service. Note the surprise menu based on remarkable, perfectly sourced seasonal produce from the region (at the end of the meal, you get a map with the names and locations of the suppliers). His dishes, at once technically sound and spontaneous, draw on his time with Jean-Luc Rabanel and especially Pierre Gagnaire. The setting is just as delightful: a superb 18C interior with a gorgeous garden, within the historical walls of La Mirande, a town house right next to the Palais des Papes. Delicious food in an elegant setting.

Avignon - FRANCE

Italie là-bas

This enthusiastic Italian couple is living proof that Italians do it better. While he pampers guests front of house, she rustles up delicious Italian dishes, some highly creative, to propose tasting menus that include a vegetarian option. Buon appetito!

Avignon - FRANCE

Hiély-Lucullus

Chef Gérald Azoulay, a native of Avignon, has created an astonishing culinary amalgam of the cuisines of Peru (where his wife Patricia was born) and Provence, dubbing it "Pérouvence". Different Peruvian spices and a commitment to sustainable development guide the chef who takes us on a flavoursome globetrotting journey dominated by acidity, spices and embers: trout in goat’s cheese, aji chaparita and green asparagus; picanha of marinated veal in aji panca spices and Chapa pepper; a Provençal cachaille (cheese) flavoured with a Peruvian species of marigold. The interior is decorated in the Belle Epoque style. The wine list stars tipples from both countries.

L'Agape

Julien Gleize set up his restaurant on this pleasant square in the heart of the Cité des Papes in June 2014. The chef looks totally fulfilled as he works away in the kitchens, composing hearty, cleverly devised dishes, in which seasonal products are nicely showcased.

Avignon - FRANCE

Avenio

At this contemporary city-centre restaurant run by a young couple who have stints at high-end establishments under their belts, a warm welcome awaits you. Avenio's well-deserved success is also down to carefully sourced ingredients that go into recipes in tune with the zeitgeist: truffle risotto; bonito fillet, creamy cauliflower and chimichurri sauce; iced Mont Blanc, meringue and blueberry coulis. It is advisable to book ahead!

Avignon - FRANCE