Chef Gérald Azoulay, a native of Avignon, has created an astonishing culinary amalgam of the cuisines of Peru (where his wife Patricia was born) and Provence, dubbing it "Pérouvence". When the catch of the day meets the artichoke poivrade and parihuela sauce, or when the lamb of Provence marries with a chimichurri sauce, it makes for a seriously tasty fusion. The interior is decorated in the Belle Epoque style. Nice wine selection from the Rhône Valley.