Before the arrival of Christian Etienne , this Relais Gourmand property reigned supreme in Avignon. Today it is still formidable competition. The Belle Epoque decor enhances the grand cuisine. Market-fresh products go into innovative dishes such as crayfish-stuffed ravioli flavored with fresh sage and served with pumpkin sauce, filet of female venison with tangy honey sauce, and escalope of sautéed foie gras on toasted rye bread. Lots of fresh fish is imported daily and cooked to perfection. The pièce de résistance is agneau des Alpilles grillé (grilled Alpine lamb). Dessert may be vanilla-bourbon cream in puff pastry. Carafe wines include Tavel Rosé and Châteauneuf-du-Pape.
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