Pollen

As you wander through the narrow streets of Avignon, you will come upon this pretty restaurant with a large open kitchen. The chefs themselves deliver the food to your table while you take in the judicious wine recommendations of the enthusiastic sommelier (who is also a connoisseur of biodynamic wines). In the form of a surprise menu, chef Mathieu Desmarest proposes pared-down and balanced cuisine that evolves with the seasons by aligning with local producers. He takes advantage of ingredients of impeccable quality (octopus, bluefin tuna, pigeon). The subtle and creative dishes and marriages of bold flavours effortlessly win over diners.