Bruno d’Angélis’ Michelin-starred cuisine is like the man himself: precise and generous, bright with the colours of Provence. The kitchens of the majestic Hôtel d’Europe are the realm of a man with a passion.
To Bruno Angélis, his real achievement is the pleasure enjoyed by the gourmets who come to his restaurant. He wants always to give them more of it, and differently. In his kitchen, harmony is the byword. He doesn’t try to dazzle with astonishing combinations but seeks out those that are balanced, delicious and generous. Those are the values he applies to his craft. «If you don’t set the customer dreaming they won’t come back and your staff will lose their motivation. The regulars who enjoy my food call me up saying, ‘Can you get some sea urchins for me, or some morels?’ It’s great! I want to work with precision and balance. These days it’s for a special treat that people go to a Michelin-starred restaurant. It’s a crime to disappoint them, whether with the set lunch or the all-truffle menu.» His cuisine is focused on the ingredients: the very best, with a Mediterranean slant. «These days I’m looking more for purity of flavour, not the over-sophistication that robs a dish of its identity.» Maturity has led him this way. All you need is a bass, cooked just right, with a streak of sauce for signature and a small sexy touch on the plate. «My crew all share this philosophy of purity and precision.» Bruno d’Angélis is always in the kitchen with his staff, right by the stove, so as not to lose touch. «And never forget that the loveliest stars are in the sky.»
12 place Crillon, Avignon - Tél. 04 90 14 76 76
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