Auberge de Cassagne & Spa

The story

Auberge de Cassagne & Spa – Michelin Recommended Provencal Cuisine in Avignon

Chefs and Philosophy

The kitchen at Auberge de Cassagne & Spa is led by Philippe Boucher, Maître Cuisinier de France, who has shaped the restaurant’s culinary identity for more than three decades. He works alongside head chef Anthony Iorio and pastry chef Maud Poli, who bring their own sensibility while respecting the traditions of the region. Together, they share a philosophy built on fresh, seasonal produce and a deep respect for the Provençal terroir.

A Menu Rooted in Provence

The restaurant’s classic cuisine is a direct expression of the local landscape. The chef sources ingredients from nearby markets and producers: juicy Carpentras strawberries, the famous Cavaillon melon, seasonal truffles, fine herbs, trout from the Isle-sur-la-Sorgue, and Camargue bull. A fillet of Mediterranean sea bass, delicately cooked, is lifted by a drizzle of olive oil from the Moulin de Castelas in the Vallée des Baux-de-Provence. The wine list is curated with the same care, featuring the region’s finest appellations — Châteauneuf-du-Pape, Gigondas, and others — to create precise pairings.

Setting and Atmosphere

Dining takes place in an intimate, elegant setting. Guests can choose a table facing the garden, under the arbour, or near the large windows that open onto the grounds. Breakfast is included with certain stays and offers a generous spread of warm pastries, breads, lavender honey, local cheeses, charcuterie, and seasonal vegetables — served in the veranda or on the terrace when the weather allows.

Michelin Recognition

The restaurant’s consistent quality has earned it a Michelin Recommended distinction, a fitting acknowledgment of its commitment to authentic Provençal cooking in a refined, welcoming atmosphere. Whether you are staying at the hotel or visiting for the evening, the experience here is a genuine taste of Provence.