Gourmet restaurant in Avignon – Auberge de Cassagne
A restaurant & an exceptional wine cellar
With its typical Provencal cuisine, popular with gourmets around the world, the Auberge de Cassagne & Spa's gourmet restaurant owes its reputation to its Chef, Philippe Boucher. Gourmets go there and return for his cuisine, which offers a new approach to a Provencal tradition, and for the quality of the products which extract their treasures from the land.
In a cozy setting, the tables are set near the large bay windows in the warmth of the sun. When the weather is fine, meals are enjoyed on the wrought-iron terrace opening out over the garden. In the evening, a romantic dinner can be enjoyed under the lights.
Our exceptional wine cellar means that we can serve you the very best vintages. André Trestour, the wine waiter and restaurant manager, will be happy to advise you and guide you in choosing the best combination between the dishes and the wines.
>Discover the wine list (pdf)
The restaurant is open every day from midday to 1.30 pm and 7.30 pm to 9.15 pm.
Start your meal pleasantly by taking a seat at the bar, in front of the fireplaces, in one of the lounges, or on the terrace. This cozy place offers you a great moment of conviviality and exchanges, to be prolonged during the daytime with afternoon tea, or when rounding off the evening.
The bar is open every day from 7.00 am to 11.30 pm.
Now a Master Chef of France, Philippe Boucher has trained with many great masters, such as Paul Bocuse and Georges Blanc.
As someone who loves good food and Provence, it is only natural that he combines these two ingredients to offer innovative gourmet recipes reminiscent of this great regional taste.
In the kitchen of the Auberge de Cassagne & Spa for more than 25 years, he has acquired great experience and offers guests much appreciated quality of service. A host of details which take on their full meaning when you are familiar with the Chef's meticulous and delicious cuisine, such as his bread, prepared and baked on site.
Spirit of the cuisine
Provence centre stage
In each of his dishes, Philippe Boucher places Provence centre stage. Thanks to different associations of spices and carefully selected products, he offers a regional and gourmet menu.
Here is a foretaste of the Chef's specialties:
- Scallops in a Citrus Fruit Pastry, served with Pumpkin, Celery and Granny Smith Apples
- Deer marinated with the Flavours of Provence, pan-Fried and served with a full-bodied sauce
- Duck Foie Gras marinated and cooked with Black Pepper and Star Anise, served with Mendiant-style Quince Paste
- Lobster Tail steamed with Sechuan pepper and Camargue Flower of Salt, Morel Mushrooms in a Shellfish Stew