exThe gastronomic restaurant at the Hôtel d’Europe is now in the hands of a native son of Avignon. Twenty-five-year-old Mathieu Desmarest’s career has been rich in encounters. In fact he started out at the Vieille Fontaine, as apprentice to the Michelin-starred Bruno d’Angélis. Working for Angélis he won a Best Kitchen Apprentice title in 2008. A year later, the Institut Paul Bocuse awarded him the title of most promising kitchen worker (Meilleur Espoir Cuisine). Mathieu signs his menu with the three words he thinks define his simple, unfussy cuisine: «Vérité-pureté-émotion» (truth, purity, emotion). It’s all down to the produce, cooked in season with talent and enthusiasm.
12 place Crillon,
Avignon
Tél. 04 90 14 76 76
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