A friendly restaurant with efficient service and a chef who concocts gourmet dishes using fresh, local produce.
In this Bouchon Lyonnais-style restaurant, Sébastien Viala, who trained with Michel Benoît, a well-known Avignon caterer, concocts gourmet dishes. The chef makes it a point of honour to use the freshest, most local produce possible, such as the swordfish he buys at Les Halles. The chef has mastered the art of cooking, particularly at low temperature, and offers us a traditional cuisine revisited. We were delighted by the pumpkin velouté with truffle oil, the veal daube and the raspberry speculoos tiramisu. Pleasant, efficient service, good wines.
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