Le Goût du Jour

The story

Le Goût du Jour, Avignon – Modern French Cuisine by Chef Julien Chazal, Michelin Recommended

The Chef and His Roots

Julien Chazal, an Avignon native, has always been passionate about cooking. After years as a second in pastry and kitchen, he opened Le Goût du Jour to express his own vision. His inspiration comes from his love of Provence: he works to highlight local terroir products with distinct, modern touches. The result is a cuisine that feels both grounded and inventive.

The Setting

The restaurant occupies a 10th-century space with exposed stone walls, parquet flooring, and a classic French ceiling. The mix of rustic old stone and refined modern cooking creates a balanced, welcoming atmosphere. Service is attentive and warm.

Michelin’s View

The Michelin guide, which has awarded Le Goût du Jour its Recommended status, praises the chef’s “resolutely modern” cuisine. They highlight a standout dish: pressed Alpilles lamb, prepared like a katsu sando, accompanied by a lively house-made harissa with chilli and apple. The guide notes the “controlled audacity, clear flavours, and textured gourmandise” that extend to desserts like summer strawberries with elderflower. A wine list of about a hundred references by the glass rounds out the experience.

Menus and Experiences

The midday menu changes daily, offering a starter, main, and dessert (or a two-course option) for a fixed price. In the evening, a single evolving tasting menu showcases the chef’s creativity. There is also a “Menu Inspiration” available in 3, 4, or 6 courses, with or without wine pairings. A dedicated children’s menu keeps things simple – meat or fish with gnocchi, and homemade organic sorbet or ice cream.

For those who want a truly personal experience, the “Table du Chef” lets you sit at the counter and watch Julien Chazal cook your meal in front of you. It’s a private, duo-only affair where the chef explains each dish as he prepares it.

The Philosophy

Le Goût du Jour aims for balance – between ingredients, between the old stones and the modern plate, and between indulgence and well-being. The cuisine is squarely modern, but it remains rooted in the produce of Provence. It’s a place where you come to taste, and almost certainly return.