Restaurants: Hiely Lucullus in Avignon

For tables of more than 6 people, please contact the restaurant between 9h00 and 12h00. Gérald Azoulay's cuisine is deeply rooted in his native soil, Provence. The Provence of products, garrigue, lavender fields, olive trees, honey, aromatic herbs, black truffles, tomatoes, green asparagus, various riches which it abounds. Highlighting so much diversity is his creed. His travels and his culinary memory built up over his years allow him the subtle and unexpected marriage of this Provence with a hint of fruity chilli from the Andes like the aji limo here to awaken an ancestral aïgo boulido or even magnify unknown fruits here like lúcuma or guanabana from Peru.