flat in southwestern and southern recipes

Figure of Provençal gastronomy, Christian Etienne intact guard his enthusiasm and passion for quality cuisine. Its menu tomato is the annual return is of course a monument, but his card has much more fun recipes. Flawless whole red mullet cooked in olive oil, melted onions new and carrot tops, dish specific and tasty; like the canon of rosé baked lamb chop crust of black olives, perfect cooking. The terrace facing the Palace of the Popes is majestic. A framework for the théâtreux gourmet.

Not far away, the Mirande, beautiful hotel where stayed for the duration of the Festival of Avignon the gotha planks, held in Julien Allano, twenty-eight years, a shoot for the future. Ecolo-Cook, the young Chief plays the authentic product preferably bio (90 of purchases), supported by David Ripetti, elegant sommelier, wine cellar book shines his spots on the wines organic or biodynamic wines that make up now a third of the cellar. A kitchen which is revealed in a wonderful garden looking the Palace of the Popes.

Fricassee of ris of lamb at the tips of asparagus and Morels natural is a perfect consistency of taste. It is followed by a steam Rosemary, pressed bayaldi (vegetables of Provence that the Chief has worked here intelligently, raw, cooked and fried), pistou of herbs and juices of edges roasted, where everything is played as with the entry in a game of cooking thought. The pie with apricot, with its radiating fruit mature, soberly closes the ban. It is light with the satisfaction of having a ultra-vitaminé meal with the pleasant complicity of a châteauneuf-du-pape in the St Prefert domain.

Simmer kitchen

Tuesday and Wednesday, another table stands in the basements of the host table that animates with brio Jean-Claude Altamayer (a character!), Regia of words and a kitchen of simmer in a well felt framework (92 euros, wine and coffee included). At the terrace of the bar, formula dish of the day, glass of wine and coffee included 21 euros.

Hiély Lucullus seems stabilized since the arrival of the brothers Azoulay. The dining room was open and better developed decor in value. The small pot of fisherman and packages, two recipes developed by master Hiély feet in 1938, are always also delicious. The rest of the map, tone Mediterranean, is made of proven recipes. Regularly, there is a menu guts and offal frankly atypical. At the core, Laurent Chouviat, awarded a Bib Gourmand by Michelin, refuses world at night. In the patio, copious dishes parent of all the virtues. Nearby, the chic streets of the city, Thierry Baucher, best worker of France caterer, native of Agen, mixing the 5 senses (cassoulet, duck...) flat in southwestern and southern recipes. The terrace Court is a small haven of midday and evening.

A Pujaut (7 km of Avignon), in the neighbouring Gard, here between vine etGarrigue, magnificent table where Serge Chenet, best worker of France, that is experienced at the Priory in Villeneuve-lès-Avignon, released all stress, to burst as a youngster. Of the family home (a farm in 1610) it has a hostel where he good night to put on the terrace shaded green countryside. His "Inspiration of the moment" menu is superb from end to end. Escalope of foie gras pan-fried, juice reduces to Beaumes de Venice, artichokes violet and flakes of St. Jean truffle risotto, girolles full-bodied juice veal Grenada, small peas and gnocchi, cheese and dessert. Cooking perfect, beautiful products, flavours, the evening passes like a dream and it starts with a smile.