Acte 2

The story

Acte 2 Avignon | Intimate Modern Cuisine by Chef Grégory Dandel

An Intimate Gastronomic Haven in Avignon

Behind a monumental 17th-century door, just steps from the bustle of Avignon, Acte 2 is a true gastronomic sanctuary. This is a place built on a simple, almost rare principle: everything that reaches the table has passed through the four hands of the owners themselves. It is a two-person adventure, a couple's vision for the craft of hospitality.

In the dining room, Déborah Dandel welcomes guests into a romantic haven of peace, managing the entire service alone. Her presence is as personal as the experience itself. In the kitchen, her husband, Chef Grégory Dandel, brings his vision of modern cuisine to life. After learning his craft alongside renowned and Michelin-starred chefs—Pierre Orsi, Anne-Sophie Pic, and Gérald Azoulay—he now creates food that is grounded, readable, and proudly rural. His cooking is a reflection of the season, the weather, the day's arrivals, and his own inspiration.

A Menu That Moves with the Seasons

Acte 2 does not offer à la carte dishes. Instead, the menu is a living document, changing daily based on what is best from local producers and suppliers. At lunch on Saturdays, a fixed menu is offered at 45€, while dinner sees a six-course tasting menu at 78€. Each plate is an ode to French produce, anchored in its time and place. The cuisine is designed to be clear and accessible, letting the quality of the ingredients lead.

For wine, Déborah has curated a personal carte des vins that champions independent, organic growers. Every bottle tells a story, and she takes genuine pleasure in guiding guests through her discoveries. The restaurant's intimate capacity of just 16 covers ensures the experience remains personal from start to finish.

A Michelin-Recognized Vision

This dedication to artisan craft and local sourcing has earned Acte 2 a place on the Michelin guide, a recognition of the Dandel family's singular approach. It is a restaurant where the couple's love for their work is tangible, and where every detail—from the 17th-century setting to the final bite of a seasonal menu—reflects their unwavering standards.