Sevin

The story

Sevin Avignon – Modern Provençal Cuisine in a Michelin-Recommended Setting

Sevin: Modern Provençal Cuisine in a Historic Avignon Setting

Just steps from the Palais des Papes, Sevin occupies a building that predates the palace itself. Constructed between 1190 and 1220, this former residence of papal vice-legates was saved from demolition when 15th-century frescoes were discovered beneath its walls. Today, the dining room’s painted ceilings and period heraldry provide an atmospheric backdrop for the modern Provençal cuisine of Chef Guilhem Sevin.

A native of nearby Carpentras, Sevin trained at the Avignon hotel school before refining his craft at Maison Troisgros in Roanne and under Pierre Gagnaire in Paris. He spent 16 years as second-in-command at the restaurant when it was known as Christian Etienne, a temple of Provençal cooking. In 2016, he and his wife Corinne took over, renaming it Sevin. The restaurant has been recognized by the Michelin guide—a testament to the precision and generosity that define Sevin’s cooking.

Corinne Sevin oversees the front-of-house with warmth and elegance, ensuring that each meal unfolds as a coherent narrative. The chef composes his menus like stories, balancing flavors with restraint and a deep respect for the produce of the region. Seasonal tasting menus change regularly: a summer ode to the tomato, a five-act lobster journey, or the “Menu Sur le Pont,” which traces the arc of a Provençal summer from first vegetables to apricot freshness. A carefully curated wine list, including accessible selections by the glass, completes the experience.

The setting is both grand and intimate. The main salon, a UNESCO World Heritage site, sits against the contrefort wall of the Palais’s Grande Chapelle. During warmer months, the terrace offers a rare view of the palace’s southern facade. The restaurant is open for lunch and dinner, with private dining available for special occasions.