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One of France’s rare female top chefs brings international influence to regional cuisine.
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The hamlet is remote but the refined Provençale cooking is a treat – try rabbit with basil. Booking essential.
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Also next door to the palace, Etienne has frescoes, a terrace and a way with Provençale fare – notably truffles and tomatoes.
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One of Avignon’s oldest restaurants, yet with a lightness of touch to its classic dishes.
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Surrounded by medieval walls and lovely gardens, the terrace is a great spot to appreciate the Provençale cuisine of Jean-Claude Altmayer. Taste the duck foie gras fried with spice.
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Much favoured by Avignon folk for its country inn style and treatment of Provençale classics, like bœuf en daube (see Daube).
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Fine eating beside the Papal Palace. Do try the grilled red snapper scented with thyme. Summer dining is on the terrace looking on to the palace (see La Mirande, Avignon).
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Chef Edouard Loubet is known for aromatic Provençale cuisine – he picks his own herbs to accompany dishes such as rack of lamb smoked with wild thyme.
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Superb setting in the medieval part of town. The excellent Provençale cooking is of a standard to match.
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Old stone elegance and the artistry of Frank Gomez, with dishes that vary with the seasons, and a bottle from nearby Gigondas (see Gigondas).
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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