Palais des papes of Sorgues
palace of the Popes located in Vaucluse, in France
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Saint-Didier
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🕐 Europe/Paris · 💱 EUR
Getting there & around
AVN airport guide (official info · terminals · lounges) →
🚆 Gare de Saint-Saturnin-d'Avignon🚆 Gare de Sorgues - Châteauneuf-du-Pape🚆 Gare d'Entraigues-sur-la-Sorgue🚆 Gare de Morières-lès-Avignon
Nearby attractions
Dining
Le Vivier
In this restaurant located in a town that is a mecca for antiques dealers, diners are in good hands! Talented chef Romain Gandolphe brings delicacy and subtlety to his carefully crafted dishes, with a focus on both flavours and textures. Sit in the contemporary dining space with an inviting decor, or on the terrace overlooking the River Sorgue and its lush green banks – a real feast for the eyes. Attentive service and an interesting selection of regional wines.
WebsiteLa Table de Xavier Mathieu
Raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. He was introduced to the world of haute cuisine by master chef, Roger Vergé, a family friend. He went on to complete his apprenticeship with Joël Robuchon in Paris, before returning to the splendid family home nestling in the Luberon scrubland. The chef, who sports a distinctive shock of white hair, breathes new life into Provençal culinary traditions, giving each dish a new twist on its original form. Tian of black olives from the garden, leg of lamb from the Alpilles cooked in warm sand of the garrigue, two-course pieds et paq
WebsiteSolelh
The owners of the fine dining Le Vivier establishment were happily inspired when they opened this bistro, blessed with a double terrace, in the heart of the Carré des Arts du Luberon. From his open-plan kitchen, the chef rustles up a forthright, modern take on traditional bistro recipes, in addition to nibbles with pre-dinner drinks and choice ingredients grilled on a binchotan barbecue (aged rib of beef, squid, presa iberica, etc.). A concise selection of regional (but not only) wines adds the finishing touch to an excellent, sun-drenched meal…
WebsiteL'Estevão
Chef Charlène Estevão's discreet little restaurant is just a stone's throw from the covered market and Porte Notre-Dame. Having learnt the ropes under Christian Sinicropi, Lionel Lévy and Coline Faulquier, she devises a market-based set menu at lunchtime and a single multi-course set menu in the evening. Her modern cuisine, inspired by her travels, reveals Mediterranean notes and makes subtle use of spices. Her take on pissaladière deserves a special mention: a warm tartlet of caramelised onions, anchovy cream, airy onion espuma, black olive powder, pickles and onion gel. It has all the hallma
WebsiteAu Fil du Temps
In a pedestrian area, just opposite the old church, which has been turned into a cultural centre, this former grocery store is now a charming little restaurant. Sustainable agriculture is favoured, with well - packed dishes: for example, the beef carpaccio, slipper lobster jus, marinated seaweed and oyster fritters.
L'Oustalet
In a wine-producing village, this picturesque stone house, whose terrace overlooks a small square shaded by ancient plane trees, is the quintessence of rural France. Supremely fresh ingredients that celebrate Provence are deftly assembled into flavoursome recipes: squid, wild garlic, morels and green peas; saddle of Alpilles lamb, green asparagus and smoked eel… The wine cellar is a treasure trove of surprises, including the wines by the glass. Delivers the goods every time!
WebsiteLa Maison de Celou
Clinging to the ramparts of a historical village, this Maison is the quintessence of Provençal art de vivre. The chef crafts vibrant, flavoursome dishes, such as a supreme of free-range poultry, sweet corn and different textures of parsnip, together with a lineup of wickedly addictive, decadent desserts. Superlative sweeping view over Mont Ventoux and the Luberon mountain range from the terrace.
WebsiteL'Atelier L'Art des Mets
The chef proposes neoteric, distinctive cuisine, whose mainstay is wild herbs, which he learned to know through a local herb picker. Goosefoot, wild lemon balm, purslane, mugwort... The culinary score is poetic and rich in flavour, illustrated by Ventoux pork with helichrysum-flavoured poichichade. Consider us smitten!
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