Le Grand Café  

The restaurant filled with bric-a-brac appeals to the cultural crowd, but Jean-Marc Augier has always succeeded in drawing in the Avignonnais, too, with simple, honest cooking. Provence flirts with Mediterranean in tart of Nyons olives; loup or cod à la plancha; lamb tajine with apricots; beef jowl daube; nougat with honey glaze; tart of half-confit orange and lemon curd... tasty dishes made from excellent product. Good choice of regional wines at decent prices, efficient service, and a pleasant terrace remind us that it doesn't have to be complicated.