Wood panelling, mouldings, tapestries and a fireplace are all part of the Provençal elegance of this historical establishment. Chef Pascal Auger is in his element here, cooking up delicious cuisine that is redolent of the South of France, as precise as it is well crafted, a veritable roll call of colours and flavours. For example, the monkfish tail with garden peas, raspberry and Mediterranean mussel or the tangy sweetness of finger lime with local strawberries and dill – a simply exquisite meal. On sunny days (and there are many in Avignon) you can enjoy these delicacies under the hundred-year-old plane tree on the pretty terrace facing the old fountain.