Plates which play the seasonal palettes with products of the moment to be tasted in Avignon.
Chic and soft, the Essential is well named. Nothing distracts this first impression from the entrance: the design is everywhere, light furniture and walls, white cloth towels. The dishes play on seasonal palettes with the products of the moment. Evan Neumann (who worked at the Plazza Athéné *** Michelin with Alain Ducasse) takes over the reins and he is probably the youngest Chef in Avignon, since he is only 21 years old! and already so talented with his refined cuisine. For instance, taste a cod in carpaccio, lemon oil, lemon caviar condiment and its fresh cream with seaweed and dessert pistachio and cherry in alliance in the macaroon, with pistachio sponge cake and its cherry coulis in red wine. The terrace will be completely redone before the summer season with old stones and a sculptor for the olive trees' pots. It is a beautiful address where you can enjoy the privilege of sitting in the small 17th century inner courtyard.
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Petit clin d’œil au chef cuisinier et au barman absolument génial, je recommande à 100%. Merci pour votre accueil