Seasonal dishes; casserole specialities (including Pieds paquets, Bourride and Gardiane de Taureau); meat and game rôtisserie; jamón ibérico curing cellar and organic meat and vegetables.
This former workshop of precision mechanics has been tastefully renovated and is now a workshop of gastronomy! The large dining room offers a cosy, warm atmosphere; the garden brings calm and freshness in summer in the heart of the historic city of Avignon.
In the kitchen, Pascal Barnouin, Master Cook of France.
Possibility of cooking classes all year round.