Restaurant Gérard Alonso  

Arriving in Provence in 2008, Gerard Alonso has not changed the habits that made his reputation in Beaujolais, where he ran La Table de Chaintre, an old country grocery that he transformed into a restaurant in this town at the heart of the Pouilly vineyards. Coming further south, this experienced chef tantalizes the appetites around Avignon. He comprehends his new region, brings the auberge spirit, and marries his cuisine to the seasons. Everything we love. It's a warm building, the market menu changes each week, and the products lead the party. Pan-fried foie gras with truffle jus; chilled ratatouille soup an summer truffles; milk-fed Charolais veal and white bean puree... give a tour of the countryside. Precise cooking times, sauces without heaviness, and wise choices for pairing with wines from an expanding card that knows Bourgogne well. This is what a wise and well-conducted provincial table looks like.