Maison Sevin, formerly owned by Christian Etienne, remains a culinary institution in Avignon. Corinne and Guilhem Sevin took over the restaurant ten years ago. He works in the kitchen but is also in charge of the wine cellar. And to stay in closer contact with the guests, he assists his wife with serving. On sunny days, tables are set up on the large terrace overlooking the square. The interior is also worth a visit, and its stately dining room alone justifies its designation as a Historic Monument. The menu is seasonal and showcases Provençal terroir, featuring, for example, the “tomato” or “lobster” menus prepared with local ingredients: Provençal-style pistou made with lobster claws, and roasted lobster claws stuffed with a light filling, served with zucchini and parsley-infused eggplant caviar. The dishes are classic but well-executed; the service is a bit curt. Guilhem will be happy to guide you through his extensive wine cellar. The selection of Rhône Valley wines is excellent, featuring in particular a very wide range of wines from Emmanuel Reynaud and Châteauneuf-du-Pape.
Guilhem Sevin Chef
