In the heart of old Avignon, this discreet restaurant occupies a long, narrow space with vintage hardwood floors, beamed ceilings and contemporary touches. Having worked in some top kitchens (Pollen, Le Carré d'Alethius, Le 1920), the chef rustles up straightforward modern cuisine centred on seasonal produce. He likes to prepare the same ingredient in different ways and showcase a variety of textures, a case in point being the peas that he serves with the Salers ribeye steak, or the strawberry and elderflower soufflé.